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Enjoy the following recipes using our fresh products. Bon Appetit!
Combine all ingredients and chill for at least 1 hour or until ready to serve.
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.
Preheat the oven to 400F degrees. Use 1-2 tablespoons of olive oil to spread in the bottom of a baking pan (with high sides) or casserole dish. I used a glass baking dish. Lay the salmon in the dish. Drizzle the salmon with a bit of olive oil (lightly), spread the garlic, and sprinkle oregano, salt and pepper. Spread the sliced lemons and fennel over and under the salmon. Place the cherry tomatoes throughout the dish. Drizzle a bit more olive oil over the veggies. Bake for 20 to 25 minutes (longer times for thick salmon fillets). Serve with quinoa, couscous, or lemon, garlic.
Set oven control to broil.
In ungreased 13×9-inch (3-quart) baking dish, mix tomatoes, basil, garlic, 1 tablespoon of the olive oil and the salt. Roast with top of mixture 4 to 6 inches from heat 10 to 12 minutes, stirring occasionally, until tomatoes are softened and juices are bubbling.
In small bowl, mix bread crumbs and 1 tablespoon of the olive oil. Sprinkle over tomatoes, and return to broiler about 2 minutes or until golden.
Meanwhile, cook spaghetti as directed on package for minimum cook time (until al dente). Drain spaghetti, and drizzle with remaining 1 tablespoon olive oil. Spoon roasted tomatoes over spaghetti, and serve.