MONTHLY RECIPES

RECIPES
Penne Pasta with Tomatoes, Feta and Mint
Caprese Salad Stuffed Tomato
Yellow Tomato Gazpacho
Sweet Heirloom Tomato Granite
Mini BLT

PENNE PASTA WITH FRESH TOMATOES, FETA & MINT

Ingredients:
½ cup olive oil
4 cloves minced garlic
1 pound penne pasta
2 diced large tomatoes
¼ cup chopped fresh mint
1 cup crumbled Feta

In saucepan heat olive oil , add garlic just to heat. Remove from stove. Boil Pasta in salted water. Drain. Toss immediately in garlic infused olive oil.
Let cool, add tomatoes, fresh mint, feta toss and serve.

For the Pesto Oil:
2 cups fresh Basil
½ cup grated Parmesan
2 Garlic Cloves
½ cup Extra Virgin Olive Oil
Salt & Pepper to taste

Place all ingredients in food processor and blend. Use on tomatoes, French bread or add to any pasta dish.

CAPRESE SALAD STUFFED TOMATO

Ingredients:
1 medium to large Beefsteak or Vine Ripe Tomato
1 fresh mozzarella ball (small diced) per tomato
1 medium size tomato (small diced)
1 Tbs. fresh basil
2 Tbs. olive oil
½ T. Chopped Parsley
Salt & Pepper to taste

Hollow out the Beefsteak or Vine Ripe Tomatoes. Toss the diced tomatoes & diced fresh mozzarella with olive oil, salt, pepper, & chopped parsley. Stuff tomato with Caprese salad. Garnish plate with fresh basil and balsamic syrup and serve.

YELLOW TOMATO GAZPACHO

Ingredients:
½  pound fresh, ripe yellow tomatoes
1 cup mango puree
½ T. champagne vinaigrette
½ T. hot sauce
¼ t. ground coriander
1 small cucumber, peeled, seeded, and cubed
½ each small red and yellow onion, finely diced
½ small jalapeno pepper, finely diced
1 zucchini, diced small
1 yellow squash, diced small
2 green onions, diced small
Pinch Salt
Pinch Pepper
2 T. Cilantro
3 T. Olive Oil
Lime juice- optional

Peel, seed, and puree tomatoes, reserving juice. Combine all items and season with lime juice and cilantro.

Sweet Heirloom Tomato Granite

Ingredients:
2 lbs Heirloom ripe tomatoes
¼ cup Superfine sugar
2 tsp Black pepper
1 tsp Balsamic Vinegar

Quarter tomatoes, being careful to save any juice from the tomato. Add the tomatoes with the juice and sugar to a food processor . Puree until smooth. Strain into a metal pan. Stir in the pepper and vinegar. Freeze. Check the mixture after 30 minutes and crush any lumps with the tines of a fork. Once frozen, scrape out the mixture with a fork and serve in a glass.