Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.
Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Ingredients:
1 pound Sungold cherry tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1½ hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
Summer Harvest Recipes
From juicy tomatoes and crisp greens to sweet corn and ripe melon, the summer harvest continues apace this week as these beautiful garden-grown all-stars are complemented by such Southwestern favorites as all-natural chorizo sausage and hand-pressed tortillas. Inside this box, you’ll also find freshly-baked challah bread, fragrant herbs, eggs from our heritage breed hens, and unique ingredients like fresh papalo, Poblano peppers and heirloom purple tomatillos to help you kick things up an extra notch. Enjoy!
Here are a few recipe ideas for the week:
Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Roasted Purple Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Watermelon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Dulce de Leche Bread Pudding
Made with challah bread and farm-fresh eggs, this easy-to-assemble dessert always wows.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Ingredients:
2 tablespoons butter
1 cup heirloom tomatoes, chopped
½ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 eggs
4 teaspoons heavy cream
Sea salt and fresh ground pepper
Grana-style cheese (optional)
Method:
1. Preheat oven to 350°. Generously butter four ½-cup ramekins.
2. In a bowl, stir together the tomatoes, basil, parsley, plus salt and pepper. Divide evenly among the prepared ramekins. Cut the 2 tablespoons of butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with more salt and pepper as needed. Drizzle each egg with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.
3. Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with cheese, if using. Serve immediately.
