Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
1 pound Sungold cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
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 1 1/2 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.
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
⅓ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf Pain au Levain bread, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.
2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.
3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta on each. Garnish with the basil and season with additional salt and pepper to taste.
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
1 8-ounce block sheep’s milk feta, blotted dry with a paper towel
2 tablespoons olive oil
1 tablespoon honey
Fresh ground pepper
Grilled bread crostini
1. Preheat the oven to 400°. Place the feta in a small baking dish and drizzle the olive oil over the top. Bake until the cheese is soft to the touch, but not melted, about 8 minutes.
2. Remove the feta from the oven and preheat the broiler. Drizzle the honey over the cheese, and then return to the oven and broil until the cheese is golden brown and bubble, about 2-3 minutes.
3. Remove from the oven and season generously with pepper. Serve immediately with the grilled bread crostini.
This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.
Here are a few recipe ideas for the week:
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Purple Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.