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Enjoy the following recipes using our fresh products. Bon Appetit!
Preheat the oven to 425°F (220°C)
Place the beans, onion, garlic, parsley, and tapenade in a large bowl and stir gently. Dissolve the sugar in the lemon juice and add to the beans. Stir in about 2 tablespoons olive oil and let stand at room temperature for 30 minutes.
Meanwhile, arrange the tomato “vines” (or the smaller tomatoes) in a single layer on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast until the tomato skins are lightly blistered, 6 to 8 minutes. Let stand at room temperature.
To serve, spread the bean salad over serving plates, add a “vine” of tomatoes to each plate, and spoon over any remaining bean dressing and tomato roasting juices. Dress liberally with more olive oil.
Preheat the oven to 425 degrees. Pat fish dry with paper towels and lightly season on both sides pepper. The recipe says to season with salt also but I think the prosciutto adds enough salt.
Place one fillet in an ovenproof dish coated with cooking spray and drizzle one tablespoon of oil over it. Cover with the second filet, laying the thick end on top of the thin end of the lower fillet to create an even shape.
Heat the broiler with a rack about 3 inches from the heat source. Combine the peppers, both types of tomatoes, and garlic in a broiler-proof shallow baking dish and toss with olive oil. Season with salt and pepper.
Use a sharp paring knife to score sausage all over (slicing into the casing and about 1/4-inch deep into the meat, but not slicing through the sausage). Nestle the sausages into the vegetable mixture and broil for 15 minutes, or until the sausage is blistered and cooked through and the tomatoes have burst.
Preheat the oven to 200C/400F.
Cut the aubergine into 1-inch pieces and place in an oven-proof dish. Toss with 1 tsp sea salt and 6-8 Tbsp of extra virgin olive oil (aubergine absorbs a lot of oil, so start with 6 Tbsp and increase if necessary).
Roast the aubergine for 45 minutes.
Place your vine tomatoes (still on the vine if possible) in a separate oven-proof dish. Lightly coat the tomatoes in extra virgin olive oil.
Roast the tomatoes for 25 minutes.
Once roasted, remove the aubergine and tomatoes from the oven. Toss the aubergine with 3-4 Tbsp of balsamic vinegar (start with 3 Tbsp and add one more if necessary – you want to be able to taste the vinegar). Allow to come to room temperature.
Meanwhile, prepare the other ingredients. Take your pine nuts and toast them on a dry pan on medium heat on the stove, tossing regularly so that they brown evenly. Once toasted, set aside.
Take your mozzarella ball and roughly tear it into pieces. Put in the refrigerator until ready to use.
Roughly chop some fresh basil so that you have 4 Tbsp.
To serve, toss the aubergine with most of the mozzarella, basil leaves and pine nuts together (if desired, reserve a little mozzarella, basil and pine nuts to scatter on top at the end). Spread onto a platter and place the roasted vine tomatoes on top.
Serve immediately or refrigerate until ready to serve. Allow to sit at room temperature for 10 minutes before serving.