Tomato Basil Soup

Print
Tomato Basil Soup

Serving Size: 9

Tomato Basil Soup

Ingredients

  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 18 to 20 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup heavy whipping cream
  • 1/2 cup butter

Instructions

  1. In a large saucepan, bring the tomatoes and broth to a boil.
  2. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar.
  3. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
http://www.knowyourfarms.com/tomato-basil-soup-2/

By |August 19th, 2013|Basil, recipe, Recipe Type, Soup, Tomatoes|Comments Off
Read More

Basil Baked Tomatoes

Print
Basil Baked Tomatoes

Yield: 4 servings

Basil Baked Tomatoes

Ingredients

  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/2 cup soft bread crumbs
  • 2 large tomatoes
  • 4 fresh basil leaves, chopped
  • 1/8 teaspoon coarsely ground pepper

Instructions

  1. In a small skillet, saute garlic in oil for 1 minute.
  2. Add bread crumbs; cook and stir until lightly browned.
  3. Remove from the heat.
  4. Cut tomatoes in half width-wise.
  5. Place cut side up in an 8-in. square baking dish.
  6. Sprinkle with basil and pepper; top with bread crumb mixture.
  7. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.
http://www.knowyourfarms.com/basil-baked-tomatoes/

By |August 19th, 2013|Entree, recipe, Recipe Type, Tomatoes|Comments Off
Read More

Tomato-Watermelon Salad

Print
Tomato-Watermelon Salad

Tomato-Watermelon Salad

Ingredients

  • 5 cups (3/4-inch) seeded watermelon cubes
  • 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Romaine lettuce leaves (optional)
  • Cracked black pepper to taste

Instructions

  1. 1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
  2. 2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.
http://www.knowyourfarms.com/tomato-watermelon-salad/

By |July 29th, 2013|Recipe Type, Salad|Comments Off
Read More

Watermelon Cooler

Print
Watermelon Cooler

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 45 minutes

Yield: 8 cups

Serving Size: 1 cup

Ingredients

  • 8 cups (1/2-inch) watermelon cubes
  • 1 1/2 cups ginger ale
  • 1/3 cup water
  • 1 (6-oz.) can frozen limeade concentrate

Instructions

  1. 1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
  2. 2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
  3. Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.
  4. Per (1-cup) serving: Calories 118; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1g; Carb 30g; Fiber 1.4g; Chol 0mg; Iron 0.4mg; Sodium 36mg; Calc 15mg.
  5. Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.
  6. Per (1-cup) serving: Calories 117; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1.4g; Carb 29g; Fiber 0.1g; Chol 0mg; Iron 0.5mg; Sodium 32mg; Calc 19mg.
http://www.knowyourfarms.com/watermelon-cooler/

By |July 29th, 2013|Recipe Type, Snack|Comments Off
Read More

Grilled Tomatoes with Basil Vinaigrette

Print
Grilled Tomatoes with Basil Vinaigrette

Grilled Tomatoes with Basil Vinaigrette

http://www.myrecipes.com/recipe/grilled-tomatoes-with-basil-vinaigrette-10000000257441/

Ingredients

  • 3 yellow tomatoes
  • 3 red tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • Garnish: fresh basil sprigs

Instructions

  1. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.
  2. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.
  3. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.
http://www.knowyourfarms.com/grilled-tomatoes-with-basil-vinaigrette/

By |July 23rd, 2013|recipe, Recipe Type, Tomatoes|Comments Off
Read More

Tortellini and Tomato Salad

Print
Tortellini and Tomato Salad

Tortellini and Tomato Salad

http://www.myrecipes.com/recipe/tortellini-and-tomato-salad-50400000113912/

Ingredients

  • 2 (9-oz.) packages refrigerated cheese-filled tortellini $
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cups baby heirloom tomatoes, halved
  • 1 cup fresh corn kernels
  • 1/2 cup thinly sliced green onions
  • 1/2 cup coarsely chopped fresh basil
  • Salt and pepper

Instructions

  1. Prepare tortellini according to package directions.
  2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.
http://www.knowyourfarms.com/tortellini-and-tomato-salad/

By |July 23rd, 2013|Pasta Dish, recipe, Recipe Type, Tomatoes|Comments Off
Read More

Eggplant Gratin

Print
Eggplant Gratin

Eggplant Gratin

http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html

Ingredients

  • Good olive oil, for frying
  • 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
  • 1/4 cup ricotta cheese
  • 1 extra-large egg
  • 1/4 cup half-and-half
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup good bottled marinara sauce

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
  3. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  4. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
  5. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
http://www.knowyourfarms.com/eggplant-gratin/

By |July 15th, 2013|Casserole, Eggplant, recipe, Recipe Type|Comments Off
Read More

Roasted Cherry Tomatoes

Print
Roasted Cherry Tomatoes

Roasted Cherry Tomatoes

http://www.foodnetwork.com/recipes/tyler-florence/roasted-cherry-tomatoes-recipe/index.html

Ingredients

  • 2 pounds cherry tomatoes on the vine
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Heat the oven to 400 degrees F.
  2. Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.
http://www.knowyourfarms.com/roasted-cherry-tomatoes/

By |July 15th, 2013|recipe, Recipe Type, Side Dish, Tomatoes|Comments Off
Read More

Blueberry Peach Cobbler

Print
Blueberry Peach Cobbler

Blueberry Peach Cobbler

http://www.myrecipes.com/recipe/blueberry-peach-cobbler-10000001995700/

Ingredients

  • 5 pounds peaches, peeled, pitted, and sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup granulated sugar, divided
  • 3/8 teaspoon salt, divided
  • 6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups fresh blueberries
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat oven to 375°.
  2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
  4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
http://www.knowyourfarms.com/blueberry-peach-cobbler/

By |July 15th, 2013|Blueberries, Dessert, Peaches, recipe, Recipe Type|Comments Off
Read More

Twice Baked Potatoes

Print
Twice Baked Potatoes

Twice Baked Potatoes

http://www.nueskes.com/recipes/recipe.aspx?RecipeId=203#.Udrf9_nry2g

Ingredients

  • 12-14 medium small red potatoes, scrubbed
  • 1/2 C butter
  • 1/2 C Parmesan cheese, grated (divided)
  • 1 C cheddar cheese, shredded
  • 10 slices Nueske's Bacon, fried and crumbled
  • 1 C sour cream
  • 2 eggs, slightly beaten
  • 2 green onions, chopped
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 375°
  2. Place potatoes in large saucepan. Cover with water and bring to a boil. Reduce heat to simmer. Cover and cook for 15-20 minutes or until tender. Drain. Cool until you can scoop out the middle, leaving a thin shell to stuff.
  3. In large bowl mash the scooped potatoes with the butter.
  4. Reserve 1/4 c. of the Parmesan cheese, 1/4 c. of the cheddar cheese and 1/4 c. of the crumbled bacon for garnishing the tops of the potatoes later. Add the remaining cheeses, bacon, sour cream, eggs, onions, salt and pepper to the potato mixture. Spoon the mixture into the potato shells.
  5. Top with reserved cheese and bacon.
  6. Place on baking sheet and bake 20 minutes at 375°.
http://www.knowyourfarms.com/twice-baked-potatoes/

By |July 8th, 2013|Potatoes, recipe, Recipe Type|Comments Off
Read More