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Enjoy the following recipes using our fresh products. Bon Appetit!
Wash all ingredients thoroughly.
Dice the large tomatoes into pieces about 1cm (0.5″), or slice mini tomatoes in 0.5cm (0.25″) slices with a sharp knife. Place into a bowl.
Tip: Home-grown tomatoes, ripened on the vine, are the most delicious in this recipe!
Remove and discard the roots and any limp or damaged leaves from the spring onions (or peel the larger onions / shallots).
Chop both the white and green parts of the spring onions finely, or dice the large onions finely. Mix with the diced tomatoes.
Preheat the oven on broiler setting.
In a huge bowl, incorporate the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, pepper, mozzarella, and salt cheese.
Permit the mix to sit for a minimum of 10 minutes (I let mine sit for hours).
Cut the baguette into 3/4-inch pieces.
On a flat pan, organize the baguette pieces in a single layer.
Optional-Spread garlic butter on each piece of bread and broil for 1 to 3 minutes, till a little brown.
Divide the tomato mix equaly over the baguette pieces or place bread pieces around the bowl of bruschetta and people can put their own topping on the bread.
In a hot skillet add in olive oil and caramelize garlic and onions.
From there deglaze with wine and cook till almost gone.
Add in cream and reduce until nappe consistency (thick as an alfredo sauce).
Add in Spinach and wilt, do not forget to adjust seasonings. prepare tomatoes accordingly and season.
Stuff the tomatoes with the creamed spinach and bake at 350 degrees for 8-12 minutes. Serve hot and enjoy
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately