cherry tomatoes

Ratatouille

Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken. The possibilities are endless along with a glass of wine from Glunz Family Winery.

Ingredients:

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  • 10 tablespoons olive oil, divided
  • 4 red bell peppers, seeded and chopped
  • 2 yellow onions, chopped
  • 2 heads garlic, cloves peeled
  • 2¼ teaspoons kosher salt, divided
  • 2 eggplants, chopped
  • 4 zucchini, chopped
  • ¼ cup loosely packed fresh oregano leaves
  • 2 tablespoons fresh thyme leaves
  • 4 pints cherry tomatoes, halved (quartered if large)
  • 2 teaspoons red wine vinegar

Instructions:

1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.

Charred Corn Salad with Basil Vinairgrette

When the corn arrives at the Market, you just can’t eat enough.  This is a perfect recipe to make while your grill is hot with all those burgers, chops, and brats from our meat vendors. 

Ingredients:

  • 6 ears fresh corn on the cob, shucked
  • 1 to 2 tablespoons canola oil
  • Kosher salt and freshly cracked black pepper
  • 1 1/2 cups packed fresh basil leaves
  • 1 clove garlic, grated
  • 1/4 cup cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 (10-ounce) container small heirloom cherry tomatoes, halved
  • 1/2 small red onion, cut into small dice

Instructions:

  1. Preheat a grill pan over high heat.
  2. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk ends down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
  3. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
  4. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

Recipe courtesy of Kelsey Nixon Cooking Channel

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Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh Basil

Take advantage of the fresh produce arriving at the Market.  Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.

Ingredients:

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  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves

Instructions:

  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
  3. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Recipe courtesy of Cooking Light

Caprese Stuffed Garlic Butter Portobellos

Can you just imagine this melt in your mouth recipe?  You can make it with fresh mushrooms from River Valley Ranch, mozzarella from The Cheese People and oils and vinegar and veggies from our Market Vendors. Kick it up a notch and use Amish butter from Pastured Perfect. What’s not to like?

Ingredients:    

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  • 2 tablespoons Butter
  • 2 cloves Garlic
  • 1 tablespoon Parsley
  • 6 pieces Large Portobello Mushrooms
  • 4 ounces Fresh Mozzarella
  • 1 cup Cherry or Grape Tomatoes
  • 1 bunch Fresh Basil
  • 1/4 cup Balsamic Vinegar

Instructions:

1.   Preheat oven to grill/broil settings on high heat.

2.   Arrange oven shelf to the middle of your oven.

3.   Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.

4.   Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

5.   Flip and brush any remaining garlic over the insides of each cap.

6.   Fill each mushroom with the mozzarella slices and tomatoes

7.   Grill/broil until cheese has melted and golden in color (about 8 minutes).

8.   To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

Recipe courtesy of Epicurious

Italian Roasted Snap Peas

You expect to find Italian seasoning with tomatoes -- but snap peas? The combo works surprisingly well. Shop our farm stand vendors for the peas, red onions and tomatoes.  And, check out Wildtree, Marvalhas and Tastefully Simple for the oils and seasoning.  

Ingredients:

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  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 pound fresh sugar snap peas, trimmed
  • 1/2 small red onion1 cup cherry tomatoes
  • 1/2 teaspoon dried Italian seasoning

Instructions:

  1. Preheat oven to 425 degrees. On a large rimmed baking sheet, carefully toss together the snap peas, onion, oil, salt and crushed red pepper until evenly coated. Roast 5 minutes.
  2. Stir in tomatoes and Italian seasoning. Roast 8 minutes more or until vegetables are tender and lightly browned at the edges.

Recipe courtesy of Midwest Living