Heirloom Tomato Salad with Corn & 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 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.

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.

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Summer Splendor Recipes

The time is ripe—for just about everything! This week’s box features an all-star lineup of summer favorites, from cucumbers, fennel and sweet onions to a beautiful assortment of cherry and heirloom tomatoes, as well as Meyer lemons and apricots. Also included in this colorful roster: Fresh Pain au Levain bread, sweet and buttery Frescatrano olives, farm-fresh eggs and our signature cobbler crust mix to put that summer stone fruit to delicious use. Enjoy!

Here are a few recipe ideas for the week:

Greek Village Salad
This classic salad makes the best of summer heirloom tomatoes and cucumbers.

Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Tomato Fritters

A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Ingredients:
3 cups ripe heirloom or cherry tomatoes, or a mixture of both, grated or finely chopped
3 purple scallions, purple and tender green parts, finely chopped
2 tablespoons fresh oregano, finely chopped
4 tablespoons fresh mint, finely chopped
Pinch of cinnamon (optional)
1¼-1 ½ cups all-purpose flour
½ teaspoon baking powder
Sea salt and freshly ground black pepper
Olive oil or vegetable oil for frying

Method:
1. In a large bowl, mix together the grated or chopped tomatoes, scallions, herbs, cinnamon if using, salt and pepper. Combine 1¼ cups of the flour and the baking powder in a small bowl and add it to the tomatoes, mixing well. Add flour if necessary to give the mixture the consistency of a thick batter. Taste and adjust the seasoning with salt and pepper.

2. Heat about 1 ½ inches of oil in a large, heavy skillet over medium-high heat. When the oil is very hot, drop a tablespoon of the batter at a time into the skillet and fry the tomato fritters on both sides until golden. Remove with a slotted spoon and let drain on paper towels. Serve hot.

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