Summer Peach & Heirloom Tomato Salad

Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Ingredients:
1-2 peaches, pitted, peeled and cut into wedges
1-2 heirloom tomatoes, trimmed of stems and cut into wedges
¼ cup thinly-sliced sweet onion
¼ cup fresh feta cheese
¼ fresh basil leaves, coarsely torn
Grilled Heirloom Tomato Vinaigrette (see recipe)
Sea salt and fresh ground pepper

Method:
1. Combine peach and tomato slices with sliced onion in a large bowl. Toss with about ½ cup of the vinaigrette. Taste for seasoning and drizzle with more dressing and season with salt and pepper as desired.

2. Transfer to a serving platter and top salad with feta cheese crumbles and basil. Serve immediately.

Baked Orzo

This hearty baked orzo recipe is both satisfying and summery when topped with fresh heirloom tomatoes!

Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.

2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.

3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.

Variations: Try topping this baked dish with Kalamata onions, fresh herbs and freshly-sliced heirloom tomatoes!

Eat Your Veggies Recipes

From golden frying peppers and red Cipollini onions to gorgeous Delicata squash and petite fennel bulbs, this week’s lineup highlights the beautiful vegetables of fall, plus accoutrements like our signature chicken stock and tangy feta cheese to help you enjoy these veggies in all their glory. Also included in this autumnal feast: Golden Challah bread, sweet-tart cranberry cakes and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

Stir-Fried Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.

Fall Vegetable Frittata
Packed with fingerling potatoes, frying peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

Fresh Fennel, Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Squash & Cipollini Onions
Dark brown sugar and fresh sage leaves lend an autumnal feel to this side dish.

Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.

Roasted Rosemary-Feta Potatoes

This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!

Ingredients:
1 sprig fresh rosemary, leaves removed from stems and coarsely chopped
1½ pounds baby red potatoes, washed
½ cup feta cheese
6 tablespoons olive oil, divided into 3-tablespoon portions
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 450°. Use a fork to poke a few holes in the potatoes. Lay them on a foil lined baking sheet with the holes facing up. Drizzle 3 tablespoons of the olive oil over the potatoes and bake for 45 minutes.

2. Remove the potatoes and using a knife, cut an ‘x’ into each potato. Use a bottom of a clean mug to gently push down on the potatoes and lightly smash, exposing some of the cooked flesh. Season generously with salt and pepper, then drizzle the additional olive oil over the potatoes and sprinkle with the feta cheese and rosemary leaves. Return to the oven and bake for another 10-15 minutes until cheese is bubbly and golden. Serve hot.

this week's recipes
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