tomatos

Tomato-Basil Broccoli

If you love caprese salad, you need to make this broccoli side dish this week. It's so easy—just steam a few cups of broccoli spears, then toss with cherry tomatoes, mozzarella cheese, and fresh basil. That’s it! The result is a mouthwatering side that has all the flavors of a caprese salad but includes a full serving of veggies.  Shop the Market, we have everything you need. Tip: Drizzle on some olive oil and balsamic vinegar to take it over the top.

Ingredients:

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  •  2 cups broccoli spears

  •  8 cherry tomatoes, quartered

  •  2 ounces fresh mozzarella cheese, finely chopped

  •  1 – 2 tablespoon shredded fresh basil

Instructions:

1. Place broccoli in a steamer basket in a saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, for 8 to 10 minutes or until broccoli is crisp-tender.

2. Transfer broccoli to a serving bowl. Add tomatoes, cheese, and basil; toss gently to combine.

Recipe courtesy of Better Homes & Gardens

Oven-Roasted Tomatoes Stuffed with Goat Cheese


Tomatoes are coming into season which makes it a perfect time for this delightful side dish. Shop our farm stand vendors, The Cheese People and Mavra’s Greek oil for your ingredients. You can even make this your main dish with a salad and crusty bread from our artisan bakers. Don’t forget the wine from Glunz.

Ingredients:

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  • 12 medium tomatoes (3 pounds

  • 1 2/3 pounds fresh goat cheese

  • 1 large egg, lightly beaten

  • 2 garlic cloves, minced

  • 2 tablespoons finely chopped basil

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1/4 cup extra-virgin olive oil

Instructions:

  1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.

  2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.

  3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.

Recipe courtesy of Food & Wine By Alain Coumont l

August 2009

Steak and Tomato Panzanella

Summer is a perfect time for Panzanella, a Tuscan chopped salad of soaked stale bread, onions and tomatoes with olive oil and vinegar. There are many creative ways to make this salad.  For this recipe, shop our meat vendors for your steak, Carly’s for your bread and our farm stand vendors for your tomatoes.  Made with Greek olive oil from Mavra’s and you are over the top with flavor.  Ask Mavra for her balsamic vinegar pick, Don’t forget the wine from Glunz.

Ingredients:

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  • 1 pound flank steak, trimmed and cut into 1-in. cubes

  • Cooking spray

  • 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon kosher salt, divided

  • 6 ounces whole-wheat French bread, cut or torn into 1-in. pieces

  • 1 1/4 pounds heirloom tomatoes, halved crosswise

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1/2 cup torn fresh basil leaves

Instructions

  1. Preheat broiler to high.

  2. Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.

  3. Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.

  4. Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined.

  5.  Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.

Recipe courtesy of Cooking Light

Grilled Eggplant and Smoked Mozzarella Melts

We are still trying to convince Steve, our Board President, to eat eggplant.  Maybe this recipe will do it since it’s made with Farmers Market fixings.  Shop Carly’s Confections for your crusty bread, Mavra’s for the Greek olive oil, and our produce vendors for your eggplant, basil and tomatoes.  Top it off with the smoked mozzarella from The Cheese People.

Ingredients:

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  • Canola oil, for the grill

  • 4 large slices country bread (1 inch thick)

  • 2 medium eggplants, sliced 1/2 inch thick

  •  1/4 cup olive oil, plus more for serving

  • Kosher salt and black pepper

  • 1 clove garlic, halved

  • 12 ounces smoked mozzarella, cut into 8 slices

  • 2 large tomatoes, sliced

  • 1 cup fresh basil Green salad, for serving

Instructions:

  1. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

  2. Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.

  4. Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

Recipe courtesy of Real Simple

Autumn Tian

Celebrate the last Market of the Summer Season with a vegetable tian.  Hearty, healthy, easy to make and pretty to look at.  Serve with chops, steaks, chicken or sausage, all available at the Market. Don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • ·1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed

  • 1 medium onion, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh thyme leaves

  • Coarse salt and freshly ground pepper

  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices

  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Instructions:

1. Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.

2. Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish.

3. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.

4. Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

Recipe courtesy of Martha Stewart Living, November 2014

Roasted Summer Vegetable Pizzettes

What fun it will be to shop the Market for all the spices and great tasting veggies for these mini pizzas and smoked mozzarella and feta from The Cheese People. Shop the Aspiring Kitchen for the pita and grab some olives while you are there.

Ingredients:

Roasted Summer Vegetable Puree

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  • 2 cups coarsely chopped, peeled tomato
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped green sweet pepper
  • 1/4 cup pickled hot banana peppers
  • 3/4 teaspoon sea salt or kosher salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1/4 cup peeled garlic cloves
  • 2 -3 tablespoons water (optional)
  • 2 tablespoons snipped fresh basil

Pizzettes

  • 6 6 - 7 - inches whole wheat or white pita bread rounds
  • 4 ounces smoked mozzarella, thinly sliced
  • 3 large assorted garden heirloom tomatoes, such as, Black Prince, Green Zebra, Sun Gold, Cherokee Purple and/or Brandywine, or regular tomatoes, cut into 1/4-inch-thick slices
  • 4 ounces plain feta cheese or feta cheese with garlic and herbs, crumbled (1 cup)

Instructions:

For Roasted Summer Vegetable Puree:

  1. In a large bowl, combine chopped tomato, onion, peppers, salt, coriander and cumin. Add olive oil; toss to coat. Spread mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in a 400 degrees oven for 30 minutes, stirring once. Stir in garlic cloves. Return to oven. Roast 20 minutes more or until the garlic is soft and the other vegetables are charred, stirring once. Let cool slightly.
  2. Transfer vegetable mixture to a medium bowl. Using an immersion blender, blend until mixture is a chunky puree. (Or transfer to a food processor. Cover and pulse with several on/off turns until mixture is a chunky puree.) If needed, add 2 to 3 tablespoons water to mixture to get a spreadable consistency. (Mixture can be made to this point a day ahead. Cover and chill.) Stir basil into vegetable puree just before using.

For Pizzettes:

  1. Place pitas on two large baking sheets lined with foil. Bake in a 400 degrees oven for 5 to 7 minutes or until light brown. Spread tops of pitas with Roasted Summer Vegetable Puree. Top with mozzarella cheese, tomato slices and feta cheese. Return baking sheet to oven.
  2. Bake for 5 to 7 minutes more or until cheeses soften and tomatoes are heated through. Cut each pita into four wedges. Serve warm or at room temperature.

Recipe courtesy of Midwest Living/Food

Sausage Stuffed Zucchini Boats

Zucchini boats are fun to eat and make for a nice evening meal.  Shop our farm stand vendors for your veggies and Pastured Perfect and Farmer Nick’s for the sausage.  The Cheese People have a great selection of cheese for this dish and don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • 4 medium zucchini, cut in half lengthwise
  • 1 tablespoon olive oil
  • 8 ounces sweet loose Italian sausage
  • 8 ounces hot loose Italian sausage
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 2 medium vine-ripened tomatoes, chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mozzarella, shaved
  • 1/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside
  3. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  4. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
  5. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Recipe courtesy of Nancy Fuller Food Network

Tomato Salad with Olives and Lemon Zest

Now that The Aspiring Kitchen is bringing olives to the Market,  it’s time to get cooking.  Our farm stand vendors have fresh tomatoes and Marvalhas has premium olive oil.  You can also use grapeseed oil from Wild Tree.  Many of the oils are flavored so get creative.  Top it off with parmesan from The Cheese People.    

Ingredients:

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  • 2 pounds tomatoes (any variety)
  • 1/4 cup mixed olives
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper

Directions

1.       Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.

Recipe Courtesy of Martha Stewart Living

Eggplant, Zucchini, and Tomato Tian

Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. Make your tian Farmers Market Style using fresh vegetables from our farm stand vendors, cheese from The Cheese People, and crusty bread from our artisan bakers.  Don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 cup fat-free, less-sodium chicken broth
  • Cooking spray

Instructions:

Preheat oven to 375°.

  1. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  2. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to the processor; process until combined.
  3. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top.
  4. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Recipe courtesy of Cooking Light

Smoky Panzanella with Market Vegetables

What’s a Panzanella?   It is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.  It’s just the right time for this veggie bliss.  Using smoked mozzarella from The Cheese People makes this panzanella extra special.  Enjoy with a bottle of wine from Glunz Family Winery.

Ingredients:

  • 1 loaf French bread, cut or torn into 1-inch cubes (about 6 cups)
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 yellow bell pepper, seeded and cut into 1-inch dice
  • 1 orange bell pepper, seeded and cut into 1-inch dice
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, grated or pressed
  • 1/2 cup olive oil
  • 8 ounces smoked mozzarella, cut into 1/3-inch dice
  • 8 ounces sugar snap peas, trimmed and sliced into thirds on the bias
  • 8 ounces cherry heirloom tomatoes, halved
  • 1 cup fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet.
  3. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt, and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!
  4. Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard, and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.
  5. Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in). Toss the salad with the vinaigrette and add the torn basil leaves.
  6. Let stand for 10 minutes before serving to allow the flavors to develop.

Recipe courtesy Kelsey Nixon Cooking Channel