Tomatoes

This weeks recipe comes from Brand Ambassador Chelsea Stockdale.

Here’s what you’ll need:

1) 1 package of Rotini Noodles (I used GF Lentil Noodles)
2) A handful of baby tomatoes
3) 1/4 cup Balsamic vinegar
4) 1/2 cup olive oil
5) 1/2 farm fresh red/purple onion
6) 1/2 teaspoon dried oregano
7) 1 tsp minced garlic
8) 1 handful crumbled feta cheese (Use your New South cheese share if you can here!)
9) 1/2 tsp salt
10) 1/8 tsp pepper
11) 1/2 farm fresh cucumber

Total Time: 20{ish} Minutes
Prep Time: 5-7{ish} minutes
Cook Time: 10 minutes
Serves: 4

Step 1) Cook your pasta. Bring 4 quarts water and a pinch of salt to a boil. Add pasta and cook according to the packaged instructions. This is usually around 7-10 minutes. Once your noodles are tender and cooked, drain well and rinse them with cold water. Set them aside in a separate bowl that you’ll use as the serving bowl.

Step 2) While your pasta is cooking, (or while it’s set aside, either way) make your dressing. In a small bowl mix together the garlic, vinegar, oil, oregano, 1/4 tsp salt and 1/8 tsp pepper. Set this aside.

Step 3) Next, chop and prepare your veggies. Go ahead and slice your onions, cucumber and tomatoes and put them aside.

Step 4) Place your chopped veggies and feta cheese onto the noodles. Then, top your noodles with the dressing.

Step 5) Last step, mix all ingredients around to coat evenly with the dressing. Serve and enjoy!

 

           

To read more about this plate and for more recipes from Chelsea, visit her website HERE

(Recipe from Jennifer at Natural Things Foods Store)

Instead of an Asian wok, the Southern equivalent is definitely the cast iron skillet. Cooking these summer vegetables over high heat seals in flavor, as well as staving off the slimy texture that okra can take on when cooked. Quick, flavorful, and nutritious (also vegetarian and vegan).

Stir Fry

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Ingredients

  • 1 to 1-1/2 cups very small okra pods, whole
  • 1 yellow bell pepper, chopped
  • 3-4 small eggplants, chopped
  • 1 large tomato, seeded and chopped
  • 1/2 lemon
  • salt & pepper
  • 1 cup cooked lentils

Instructions

  1. In a large cast iron skillet over high heat, warm 1 teaspoon oil to almost smoking. Add okra pods all at once, and cook, stirring, until they begin to brown. Add eggplant, and stir, cooking another minute. Add pepper, stirring and cooking for about 2 minutes more. Add chopped tomato and remove skillet from the heat. Squeeze the juice from half of a lemon down over the entire dish, stirring to incorporate. Add salt and pepper. Stir in the cooked lentils. Enjoy!

(Recipe from Jennifer at Natural Things Foods Store)

My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!

 

Mississippi Caviar

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Ingredients

  • 1 can black eyed peas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 large green bell pepper
  • 1 large red or yellow bell pepper
  • 1 large cucumber
  • 1/2 red or yellow onion
  • 2 red slicer tomatoes
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon dried italian seasoning
  • pinch black pepper

Instructions

  1. Chop the peppers, cucumber, and onion in a small dice, about the same size as the beans. Slice and remove the seeds from the tomatoes, then dice as well. Grate the 2 cloves of garlic very fine. Place all of the beans and vegetables in a large bowl.
  2. In a small mixing bowl, combine the oil, vinegar, salt, lemon juice, seasoning, and pepper. Stir well to combine.
  3. Pour the vinegar mixture over the entire mixture and stir well. Cover and set aside. Let it marinate for at least 1 hour.
  4. Enjoy with tortilla chips as a dip. Refrigerate any leftovers.

Notes

This can also be used as a filling for a wrap. Add some small cubes of cheese to the mixture, if you like. It is very versatile!

(Recipe from Jennifer at Natural Things Foods Store)

There were so many tomatoes in this week’s share! The beautiful little golden cherry tomatoes have a sweetness that only intensifies when it is cooked. I decided to make some scones (always a good idea) and highlight the flavor of the summer tomato. Perfect not only for breakfast or brunch, but a nice side for dinner as well. Split them and fill with a little ham and cheese and they make a great lunch, too.

 

Tomato Scones

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Ingredients

  • 1-3/4 cups all purpose flour
  • 1-1/8 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 pint cherry tomatoes
  • 1/3 cup whole milk
  • 1 large egg
  • 1 tablespoon butter

Instructions

  1. Cut the cherry tomatoes into quarters. Place in a small colander. Sprinkle with a bit of salt and let them sit for a few minutes. Once they have given off a bit of juice, pat with a paper towel to absorb a bit more juice and some seeds. Set aside.
  2. Combine first 3 ingredients in a large bowl. Cut in cold butter with a fork, until mixture is crumbly and combined.
  3. Add tomato pieces and stir to coat.
  4. Combine milk and egg and beat to combine. Add to dry mixture and stir until everything is just moistened and starts to hold together.
  5. Turn out onto a very well floured surface. Sprinkle with a little more flour and knead very lightly to form a dough. Pat into a circle about an inch thick.
  6. Transfer to a well-greased baking sheet. Cut circle into 8 wedges.
  7. Melt last tablespoon of butter. Brush the tops of the wedges with the melted butter.
  8. Bake at 400 degrees for 15 minutes. Remove from oven and allow to cool for another 15 minutes.

Storage

Store heirloom and slicer tomatoes at room temperature as refrigeration may cause them to lose flavor and develop a mealy texture. Tomatoes let off a high amount of ethylene gas which speeds the ripening process, so don’t keep near produce that spoils easily. Check tomatoes regularly as one spoiled tomato could cause the rest to go bad very quickly.

Recipes

Caprese Salad

Margherita Pizza

Fresh Tomato Salsa

Fresh Tomato Sauce

Fresh Tomato Soup

Tomato, Squash, and Red Pepper Gratin

Grilled Zucchini Caprese Stacks

Grilled Tomatoes with Basil Vinaigrette

Tomato Tart

Over-the-Top Tomato Sandwich

Preservation

Tomatoes can be preserved in a number of ways, including dehydrating and freezing. You can also can tomatoes, but if you choose to do so please follow a trusted recipe to make sure you add enough acidity for safe storage.

To dehydrate tomatoes, wash and cut in half, then place cut-side up on dehydrator trays. Dehydrate until most of the moisture is gone. If you don’t have a dehydrator you can slow-roast in the oven. Bake the tomatoes cut-side up at the lowest temperature setting for about 3 hours or until most of the moisture is gone (this may take longer depending on the size and moisture content of your tomatoes). Store dried tomatoes in an airtight container at a cool temperature for use in pastas, pizzas, salads, and more.

Freeze tomatoes by first slow-roasting them. Cut tomatoes in half, drizzle with olive oil, salt, and pepper, then roast at 300 degrees F for about two hours (check every half hour to make sure they don’t burn). Let cool, then transfer to a freezer-safe airtight container and freeze.