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Enjoy the following recipes using our fresh products. Bon Appetit!
Bring a gallon of water to a boil in a large pot. Add the okra, baking soda, and 2 tablespoons salt. Cook the okra at a hard boil for 5 minutes. Strain the okra and plunge it into a large bowl of ice water. Once it’s cool, drain the okra and set aside.
Heat the olive oil in a medium skillet over medium-high heat until warm, then add the tomatoes and garlic and cook for several minutes. Add the pepper flakes and sugar and cook for 10 minutes, stirring constantly. Add the oregano, basil, and okra, reduce the heat to medium-low, and cook for an additional 3-4 minutes.
Season the stew with salt and pepper. Serve with hot rice.
Preheat the oven to 325F.
Put the couscous in a bowl with a pinch of salt and a drizzle of oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes, then remove the plastic wrap, separate the grains with a fork and leave to cool.
Place the fregola in a pan of boiling salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold running water. Leave to dry completely.
Meanwhile, spread the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes remove from the oven and increase the temperature to 400F. On the empty side of the baking pan, spread the yellow tomatoes. Season them with salt and pepper and drizzle over some oil. Return to the oven and roast for 12 minutes. Remove the tomatoes and allow to cool down.
Mix together the couscous and fregola in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, the green tomato and grape tomatoes. Very gently mix together using your hands. Taste for seasoning: you might need to add salt, pepper and some olive oil.
Cut watermelon into 1/2-inch-thick slices. Use 2 1/2-inch round cookie cutter to cut 24 rounds.
Cut tomatoes into 1/2-inch-thick slices.
For each salad, starting with 1 watermelon round, alternately stack 2 tomato slices, 2 basil leaves and 3 watermelon slices. Top each with about 1 teaspoon feta cheese. Slice remaining basil leaves; sprinkle on top of stacks.
Drizzle oil over each stack; season with salt and pepper.
On 2 salad plates, arrange tomato slices in a circle, slightly overlapping. Top with cucumber. Sprinkle salt over tomatoes and cucumber.
In small bowl, mix basil, lemon peel and sugar; sprinkle over salads. Drizzle with vinegar. Let stand 5 minutes before serving.
Remove stem ends from tomatoes. Cut tomatoes crosswise in half. Arrange cut sides up in circle in microwavable pie plate, 10×1 1/2 inches, or microwavable dinner plate.
Sprinkle salt and pepper over tomatoes. Cover with waxed paper and microwave on High 2 minutes; rotate pie plate 1/2 turn.
Mix remaining ingredients; sprinkle over tomatoes. Re-cover and microwave about 2 minutes or until tomatoes are hot and cheese is melted.
Place tomatoes in glass or plastic dish.
Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
Layer cheese alternately with tomatoes on salad greens.