Appetizers

Cabernet Estate Reserve®

Cherry No.9®

Delectable TOV®

Dessert

Heavenly Villagio Marzano®

Juicy Beefsteak®

Lip Smackn' Grapes®

Maverick Mix®

Sensational Sara®

Sinfully Sweet Campari®

Snacking

The 12 Days of Village Farms’ Tomato, Wine and Cheese Pairings

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Celebrate the season with Village Farms tomatoes, paired perfectly with cheese and wine to delight your guests and elevate your holiday spread. With cooking, roasting, or skewering options for versatility, this guide will inspire your festive meals with thoughtful, flavorful pairings.

The Symbolism of the 12 Days Through Food

Each day of the 12 Days of Christmas can reflect a different facet of the season’s joy and meaning, symbolized by the vibrant pairings of tomatoes, cheese, and wine. Like the gifts in the carol, these foods remind us of life’s abundance and beauty:

Bright tomatoes symbolize renewal, vitality, and the warmth of family gatherings.

Artisan cheeses represent richness and the nurturing bonds of community.

Fine wines capture the festive spirit and the joy of sharing in life’s blessings.

Why We Feast?

Feasting before and during the 12 Days of Christmas brings together two key aspects of this time of year:

  1. Anticipation and Gratitude: Leading up to December 25, we celebrate the anticipation of joy—giving thanks for what we have while preparing for the renewal symbolized by Christmas and the solstice.
  2. Reflection and Sharing: The 12 Days following Christmas are a time to reflect on the meaning of love, light, and hope in our lives. Food plays a central role as we gather with loved ones, sharing in the abundance of the season.

A Celebration of Faith and Connection

By pairing each of the 12 Days of Christmas with the vibrant flavors of Village Farms tomatoes, complemented by fine wines and cheeses, we create a feast that honors both ancient traditions and the joy of modern gatherings. Whether you celebrate the season’s religious significance, its cultural traditions, or simply the warmth of family and friends, these thoughtful pairings symbolize community, gratitude, and the renewal of hope.

Let the season inspire you to savor its blessings, share its abundance, and embrace its timeless spirit of love and joy.

Merry Christmas!

Click to Watch the Video

– On the First Day of Christmas –

Heavenly Villagio Marzano® (Roasted)

Cheese: Burrata
Roasting these mini San Marzano-style tomatoes intensifies their natural sweetness, which pairs beautifully with the creamy, buttery texture of burrata. Finish with olive oil and cracked pepper.

Wine: Chianti Classico
This bright red wine’s acidity and cherry notes perfectly match the tomato’s rich, sweet flavor.

– On the Second Day of Christmas –

Sinfully Sweet Campari® (Skewered)

Cheese: Fresh Mozzarella
Skewer Campari tomatoes with mozzarella balls and fresh basil for a holiday twist on Caprese salad. Add a balsamic drizzle for extra flair.

Wine: Sauvignon Blanc
The crisp citrus and herbaceous notes of Sauvignon Blanc complement the bright acidity and sweetness of these tomatoes.

– On the Third Day of Christmas –

Sensational Sara®

Cheese: Aged Manchego
These tomatoes are juicy, firm, and slightly tangy, pairing wonderfully with Manchego’s nutty, slightly salty flavor.

Wine: Rioja
A Spanish red with earthy, berry notes enhances the tomato’s balance of sweetness and acidity, echoing the Manchego pairing.

– On the Fourth Day of Christmas –

Good Day Sunshine®

Cheese: Ricotta
These golden-hued tomatoes are mild, sweet, and low in acidity. Pair with whipped ricotta and honey for a dessert-style dish or use as a base for a festive tart.

Wine: Viognier
A floral, medium-bodied white wine complements the sweetness and delicate flavor of these tomatoes.

– On the Fifth Day of Christmas –

Cabernet Estate Reserve® (Roasted)

Cheese: Gruyère
Roasting these savory, robust tomatoes deepens their umami profile. Pair with Gruyère for its nutty, slightly sweet flavor that enhances the tomato’s richness.

Wine: Malbec
A bold red wine with dark fruit and chocolate notes stands up to the tomato’s intensity.

– On the Sixth Day of Christmas –

Cherry No. 9 Fall in Love Again® (Skewered)

Cheese: Brie
Skewer these sweet cherry tomatoes with Brie and drizzle with honey for a luxurious appetizer. Add fresh rosemary for an aromatic touch.

Wine: Prosecco
This sparkling wine’s crisp bubbles and slight sweetness highlight the vibrant flavor of these tomatoes.

– On the Seventh Day of Christmas –

Juicy Beefsteak (Sliced)

Cheese: Aged Cheddar
Sliced Beefsteak tomatoes are ideal for layering with sharp aged cheddar on crusty bread or in sandwiches. Add a dash of mustard for a bold holiday snack.

Wine: Zinfandel
This rich, fruity red wine enhances the meaty texture and natural sweetness of the tomato.

– On the Eighth Day of Christmas –

Heavenly Villagio Marzano TRIO Collection® (Stuffed)

Cheese: Goat Cheese
Hollow out these dense, tangy tomatoes and stuff them with herbed goat cheese. Bake until golden for a warm and comforting holiday dish.

Wine: Pinot Noir
A light-bodied red with earthy, berry notes complements the tomato’s tangy flavor and creamy filling.

– On the Ninth Day of Christmas –

Exquisite Heirlooms (Raw or Roasted)

Cheese: Blue Cheese
Heirlooms are beautifully complex, with a mix of sweet, tangy, and earthy flavors. Pair with the bold, tangy taste of blue cheese for a dynamic pairing. Serve fresh or roasted with a drizzle of honey.

Wine: Rosé of Syrah
A rosé with vibrant berry and floral notes mirrors the tomato’s complex flavor and adds a festive touch.

– On the Tenth Day of Christmas –

Delectable TOV (Sliced or Grilled)

Cheese: Halloumi
Grilled TOV (tomatoes on the vine) paired with Halloumi offers a smoky, salty, and sweet combination. Add a sprinkle of oregano for Mediterranean flair.

Wine: Grenache
A medium-bodied red wine with soft tannins and berry notes balances the tomato’s sweet smokiness.

– On the Eleventh Day of Christmas –

Lip Smackn’ Grape®

Cheese: Cream Cheese
Sweet grape tomatoes shine when paired with the smooth texture and mild flavor of cream cheese. Serve on crostini with fresh dill for a festive snack.

Wine: Moscato d’Asti
The light sweetness and sparkle of Moscato d’Asti echo the tomato’s natural sugars for a delightful pairing.

– On the Twelfth Day of Christmas –

Maverick Mix® (Roasted with Herbs)

Cheese: Parmigiano-Reggiano
Roast these firm tomatoes with rosemary and thyme to concentrate their flavor. Shave Parmigiano-Reggiano over the top for a nutty, salty finish.

Wine: Barolo
This full-bodied Italian red wine matches the tomato’s robust, roasted flavor for an elegant pairing.

Tips for Hosting a Holiday Pairing Party

  1. Festive Presentation: Arrange tomatoes, cheese, and wine on boards with seasonal touches like cranberries, pine sprigs, and candles.
  2. Interactive Pairings: Encourage guests to create their favorite combinations using the prepared options.
  3. Cooking Variety: Incorporate raw, roasted, skewered, and stuffed tomato options to keep the menu exciting.

With this guide, you’ll transform your holiday celebrations into a flavorful and elegant experience. Village Farms tomatoes, paired with artisanal cheeses and festive wines, bring a touch of gourmet to your Christmas table.

Happy holidays! 🎄🍷🧀

Appetizers

Dinner

Lunch

Maverick Mix®

Sinfully Sweet Campari®

Snacking

The Best Homemade Guacamole Recipe: Fresh, Easy, and Delicious

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How to Make Delicious Homemade Guacamole

If you’re on the hunt for the ultimate guacamole recipe, you’ve come to the right place! This is more than just an appetizer—it’s a must-have for any gathering, from festive Cinco de Mayo celebration to casual weekend get-togethers. It’s fresh, flavorful, and so simple to whip up.

I love using Village Farms Sinfully Sweet Campari® tomatoes in this recipe. Fun fact: Tomatoes add not only a burst of color but also provide a great dose of vitamin C and antioxidants. Paired with ripe avocados, packed with heart-healthy fats and fiber, this guacamole is as nutritious as it is delicious.

Feel free to make this recipe your own. The jalapeños add a nice kick, but you can adjust the spice to suit everyone’s taste. The tomatoes, lime, and cilantro bring a fresh balance that’s sure to impress.

Save this easy recipe to serve with tortilla chips, fresh veggies, or as a topping for tacos and burrito bowls at your next gathering!

Serves: This guacamole recipe makes about 2 to 2.5 cups, which typically serves 4 to 6 people as an appetizer or dip. If you’re serving a larger group or using it as a topping for dishes, consider doubling the recipe.

Ingredients for Classic Guacamole

  • 3 ripe avocados
  • 1 medium Sinfully Sweet Campari® tomato, diced
  • 1/2 small red onion, finely diced
  • 1-2 jalapeño peppers, minced (adjust to taste)
  • 2 cloves garlic, minced
  • Juice of 1-2 limes (about 2 tbsp, to taste)
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Optional Add-Ins for a Flavor Twist

  • 1/4 teaspoon ground cumin for a savory touch
  • 1/4 cup finely diced mango or pineapple for sweetness
  • Crumbled queso fresco for a creamy addition
  • For a colorful version, use Village Farms’ Maverick Mix® tomatoes in addition to Sinfully Sweet Campari®

Step-by-Step Instructions for Perfect Guacamole

  1. Prepare the Avocados: Slice the avocados in half, remove the pit, and scoop the flesh into a medium bowl.
  2. Mash to Desired Texture: Use a fork to gently mash the avocados, leaving some chunks for texture or mashing until smooth.
  3. Add Fresh Ingredients: Mix in the diced Sinfully Sweet Campari® tomato, red onion, minced jalapeño, and garlic.
  4. Season and Adjust: Squeeze in lime juice, add cilantro, and season with salt and pepper. Add cumin if desired.
  5. Taste and Adjust: Gently fold ingredients together, tasting and adjusting lime, salt, and jalapeño levels.
  6. Serve and Enjoy: Garnish with cilantro and serve with tortilla chips or as a topping for your favorite dishes!

Pro Tips for Making the Best Guacamole

  • Use Fresh Ingredients: Fresh tomatoes, limes, and cilantro enhance the flavor.
  • Customize to Your Taste: Adjust lime, salt, and cilantro to your liking.
  • Serve Immediately for Best Flavor: To store, press plastic wrap directly onto the guacamole surface to prevent browning.

Enjoy this easy and fresh guacamole recipe that’s perfect for any occasion!

Appetizers

Cherry No.9®

Heavenly Villagio Marzano®

Luscious Seedless Long English®

Maverick Mix®

Nutrition

Produce

Scrumptious Mini® Cucumber

Sinfully Sweet Campari®

Snacking

Sweet Bells®

Family-Friendly Thanksgiving Dishes: Healthy, Fun, and Perfect for Kids!

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Thanksgiving is a time for family, gratitude, and delicious food. It’s also a great opportunity to introduce young children to cooking, helping them learn about healthy eating while having fun. Getting kids involved in meal preparation not only makes them feel included but also sets the foundation for healthy eating habits that can last a lifetime.

Thanksgiving is a wonderful time to gather with family and friends, and what better way to involve the little ones than by letting them help prepare the meal? Not only does this teach them valuable kitchen skills, but it also instills a sense of responsibility and creativity in cooking. Plus, making healthy food choices is crucial for young children, as it supports their growth, development, and energy levels. When kids have fun in the kitchen, they’re more likely to enjoy and appreciate the healthy foods they help create.

Involving kids in cooking helps them see where their food comes from and understand the importance of healthy choices. Fresh vegetables like tomatoes, bell peppers, and cucumbers are packed with essential vitamins, fiber, and antioxidants that support growth, immunity, and brain development. When kids participate in cooking, they’re more likely to try new foods, eat healthier, and enjoy the meal they helped prepare. Here are three simple recipes that kids will love to help with, each featuring one of the three vegetables: tomatoes, bell peppers, or cucumbers. Thanksgiving dishes that are both healthy and fun for kids to make for the win!

Stuffed Bell Pepper Boats

These colorful bell pepper boats are easy to make, nutritious, and perfect for little hands! They’re filled with a delicious mix of veggies, cheese, and light seasoning – a fun appetizer or side dish for Thanksgiving.

Ingredients:

  • 2 Village Farms’ Sweet Bells® bell peppers, halved and seeds removed
  • 1 cup Village Farms’ Sinfully Sweet Campari® tomatoes, diced
  • 1 small Village Farms’ Scrumptious Mini® mini cucumber, diced
  • ½ cup shredded mozzarella or cheddar cheese
  • 1 tablespoon olive oil
  • A pinch of salt and pepper
  • Fresh basil or parsley for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Help kids wash the bell peppers and tomatoes. Then, let them scoop out the seeds from the bell peppers.
  3. In a bowl, mix the diced tomatoes, cucumber, cheese, olive oil, salt, and pepper.
  4. Spoon the mixture into the bell pepper halves, filling each one.
  5. Place the stuffed bell peppers on a baking sheet and bake for 10–12 minutes until the cheese is melted.
  6. Let the kids garnish each boat with a sprinkle of basil or parsley!

Cucumber and Tomato “Gobble” Skewers

These fun, turkey-inspired veggie skewers are perfect as a snack or appetizer. Kids can get creative with building their turkey skewers and learning about colors, textures, and shapes along the way!

Ingredients:

Instructions:

  1. Set up an assembly line of cucumber rounds, tomatoes, and bell pepper squares.
  2. Show the kids how to create “turkey feathers” by threading a tomato, cucumber slice, and piece of bell pepper onto a toothpick or skewer.
  3. Arrange the skewers in a fan shape to resemble turkey feathers on a plate.
  4. Place a small bowl of hummus or ranch in the center as a “turkey body” for dipping.
  5. Let kids assemble their own “gobble” skewers and dip away!

Tomato and Mozzarella Thanksgiving Bites

These delicious, bite-sized treats are as tasty as they are festive. Made with fresh tomatoes, mozzarella, and a hint of basil, they’re an easy-to-make snack that brings bright colors to your Thanksgiving table.

Ingredients:

  • 12 Village Farm’s Good Day Sunshine® yellow cherry tomatoes
  • 12 Village Farms’ Cherry No. 9® red cherry tomatoes
  • 12 mini mozzarella balls (or cubes of mozzarella cheese)
  • Fresh basil leaves
  • Balsamic glaze for drizzling (optional)
  • Toothpicks

Instructions:

  1. Help kids wash the tomatoes.
  2. Let them place one tomato, one mozzarella ball, and one basil leaf on each toothpick.
  3. Arrange the bites on a platter and, if desired, drizzle lightly with balsamic glaze.
  4. Enjoy these little bites as a snack or appetizer!

Why Healthy Eating Matters for Young Children

Introducing kids to fresh, healthy ingredients like tomatoes, cucumbers, and bell peppers supports their physical growth, boosts their immune system, and helps them develop lifelong healthy eating habits. These vegetables are loaded with vitamins like A, C, and K, as well as essential minerals that support brain development and keep their energy up.

Thanksgiving is the perfect time to teach kids the value of sharing, helping, and making healthy choices – all in a way that’s both educational and fun. With these recipes, your children will feel proud of their contributions to the meal, while learning the joy of healthy eating.

Why Healthy Eating is Important for Kids

Eating healthy is crucial for children as it provides the necessary nutrients for their growing bodies. A balanced diet helps to enhance their cognitive function, maintain energy levels, and support a robust immune system. Introducing children to a variety of vegetables at a young age encourages healthy eating habits that can last a lifetime.

Making Cooking Fun

Involving kids in meal preparation can make the experience enjoyable and educational. Let them wash vegetables, mix ingredients, and even choose how to present the food. This hands-on approach not only teaches them about healthy eating but also fosters a love for cooking that can lead to lifelong culinary skills.

Encourage your children to take part in Thanksgiving preparations this year, and you might just create some delicious family memories along with healthy dishes!

Enjoy cooking together!

Dinner

Lunch

Maverick Mix®

Maverick Mix Grain Bowl

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Maverick Mix Grain Bowl
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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
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

Lunch

Maverick Mix®

Sweet Bells®

Turkey Fajitas with Salsa Fresca

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Turkey Fajitas with Homemade Salsa Fresca
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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 Sweet Bells 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
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

Maverick Mix®

Quick Recipes

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
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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
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

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

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
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

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

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.

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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.

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.