Beefsteak Tomato Salad

Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.

Ingredients:
3 ripe beefsteak tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.

2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

Brussels Sprouts with Bacon

Sautéed in chicken broth and tossed with garlic and shallots, these Brussels sprouts pair beautifully with bacon.

Ingredients:
1 pound (about 4-5 cups) Brussels sprouts, trimmed and cut in half
2 cups Skagit River Ranch bacon ends, chopped into bite-size pieces (as necessary)
1 large shallot, peeled and minced
4 garlic cloves, peeled and minced
¾ cup chicken stock
Sea salt and fresh ground pepper

Method:
1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5-8 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard any remaining drippings).

2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Baked Tomatoes with Farro & Feta

This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.

Ingredients:
4 heirloom tomatoes, halved
¾ cup cooked farro
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh parsley, chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
1 teaspoon finely chopped Anaheim pepper

Method:
1. Preheat the oven to 450°.

2. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.

3. Combine the 2 tablespoons olive oil, farro, feta cheese, parsley, garlic, shallot and Anaheim pepper with some salt and pepper together in a small bowl. Fill the tomatoes with the mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

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