«That being said, the vegetables and herbs that save you the most over purchased ones include leek,
heirloom tomatoes and basil.»
The combination of
the heirloom tomatoes and basil in this Heirloom Tomato Basil Olive Oil Wine Sauce is simplicity at its best!
Not exact matches
10 ripe sweet strawberries — divided 3 large
heirloom tomatoes — roughly chopped 1 small bell pepper — seeded
and roughly chopped 1 medium cucumber — peeled
and roughly chopped 1/3 cup soft sun - dried
tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh
basil leaves, plus more for garnish
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11
heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed
basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
My favorite way to enjoy
heirloom tomatoes is sliced
and grilled with olive oil, fresh
basil,
and garlic.
My favorite
tomato appetizer is without question a
heirloom tomato,
basil and mozzarella salad with a sprinkle of sea salt
and balsamic vinegar with some yummy crusty bread on the side.
The last of my summer garden eggplant, the
heirloom tomatoes given graciously by a friend with a better garden
and the
basil I'm encouraging to not give up its growing quite yet now all have a future.
We're talking
heirloom tomatoes, sweet corn, watermelon,
basil, strawberries, avocados,
and oh - so - many stone fruits!!
The best part is that it has three delicious toppings - sauteed balsamic onions,
heirloom tomatoes with garlic
and basil,
and three cheese rosemary —
and you can basically have it as a meal.
Extra-virgin olive oil, 6 tablespoons Fresh
basil, 1/4 cup (1/3 oz / 10 g) minced Shallots, 1/4 cup (1 oz / 30 g) minced Balsamic vinegar, 2 tablespoons
Heirloom tomatoes, 10 oz (315 g), cored
and chopped (about 11/2 cups / 280 g) Kosher salt
and freshly ground pepper Small, slender Italian eggplants, 4 (about 8 oz / 250 g each) Fresh goat cheese, 3/4 cup (about 3 oz / 90 g) crumbled
Barley
Tomato Salad 1 lb
tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry
tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry
tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry
tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight
and cooked for about 20 minutes, until soft, drained
and cooled 1/2 cup
heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5
heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful
basil leaves — torn about 2 tablespoons each minced dill
and parsley — optional
Sliced
heirloom tomatoes are wow - worthy on their own — a simple vinaigrette
and dollops of
basil - flecked ricotta take them over the top.
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3
heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt
and pepper 2 t. dried herbes de provence (or equal parts dried oregano
and thyme
and a pinch of rosemary,
basil and sage mixed together in a small bowl
and then sprinkled over the
tomatoes)
Ingredients 6 organic medium
heirloom tomatoes 6 organic free range eggs 3 cups organic arugula 1/2 cup mixed organic herbs (e.g.
basil, thyme, chives,
and rosemary) without stems 3 tablespoons organic pine nuts (or any nut of choice) 2 cloves organic garlic, minced 4 tablespoons organic extra virgin olive oil 2 tablespoons nutritional yeast salt
and pepper to taste
What's in it: 8 oz quick cooking farro (I suppose you can use the non quick kind as well) 2 cups roughly chopped
heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn,
and peppers) 2 large cloves garlic Fresh
basil Olive Oil Balsamic vinegar Salt & Pepper (
and maybe some chili flakes) Optional: cheese of your choosing (goat, parmesan, or feta would all be great)
Heirloom lettuce salad with chickpeas, celery, local cherry
tomatoes and white balsamic dressing, fresh New Jersey summer
tomato sauce with yellow
and red
tomatoes, garlic, chili pepper, olive oil,
and basil with Ezekiel Sprouted Grain Pasta, toasted sourdough with earth balance spread, diced garlic
and basil.
For the salad 1/4 cup (1 ounce / 30 grams) pistachio nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn,
and freshly ground black pepper 3 pounds (1.5 kilograms)
heirloom tomatoes, in assorted colors 2 melons, in different varieties
and preferably different colors 1/4 pound (125 grams) arugula leaves 1/4 cup (1/4 ounce / 7 grams) fresh opal
basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4 cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette
I have made this twice, both times with fresh
heirloom tomatoes and a mixture of fresh herbs from the garden, parsley, oregano,
basil,
and thyme.
1/4 cup canola oil 2 leeks, white part only, split, chopped
and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish:
Heirloom grape
tomatoes, cut in half Micro
basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
The crust is made from blended pistachios, pumpkin seeds, nutritional yeast
and sundried
tomatoes,
and the filling could be anything that you would like, but I used thinly sliced zucchini
and heirloom tomatoes mixed with a generous amount of chopped
basil and minced garlic.
I used arugula,
heirloom tomatoes layered with lots of chopped
basil topped with a
tomato half all of which I drizzled with really good olive oil
and crushed garlic seasoned with sea salt
and pepper.
These eggs are loaded with sweet delicious pan-roasted
heirloom cherry
tomatoes, fresh
basil and a wee bit of Parmesan cheese...
Daikon Radish Pasta with Corn
and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish —
Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls
heirloom cherry
tomatoes — quartered handful of basil leaves — torn microgreens to garnish —
tomatoes — quartered handful of
basil leaves — torn microgreens to garnish — optional
A buffalo mozzarella salad smothered with proscuitto de parma with
heirloom tomatoes and fresh picked
basil.
whenever i think fresh
tomato, i'm reminded of these gorgeous
heirlooms picked from the garden, served w burrata,
basil,
and olive oil over a few slices of lettuce.
Or you could try this salad recipe recommended by chef Steven Redzikowski of Acorn in Denver, Colo.: Arrange wedges of a peach
and an
heirloom tomato on a plate, garnish with 4 mini mozzarella balls, 6 pieces of torn
basil,
and 2 pitted
and crushed green olives, then sprinkle with salt
and fresh cracked pepper
and drizzle with 1/2 tbsp olive oil.
Ingredients 6 organic medium
heirloom tomatoes 6 organic free range eggs 3 cups organic arugula 1/2 cup mixed organic herbs (e.g.
basil, thyme, chives,
and rosemary) without stems 3 tablespoons organic pine nuts (or any nut of choice) 2 cloves organic garlic, minced 4 tablespoons organic extra virgin olive oil 2 tablespoons nutritional yeast salt
and pepper to taste
Heirloom lettuce salad with chickpeas, celery, local cherry
tomatoes and white balsamic dressing, fresh New Jersey summer
tomato sauce with yellow
and red
tomatoes, garlic, chili pepper, olive oil,
and basil with Ezekiel Sprouted Grain Pasta, toasted sourdough with earth balance spread, diced garlic
and basil.
Welcome the flavors of summer with this lesson on making a homemade pesto
and caprese salad using garden fresh
heirloom tomatoes,
basil,
and mozzarella cheese.
The crust is made from blended pistachios, pumpkin seeds, nutritional yeast
and sundried
tomatoes,
and the filling could be anything that you would like, but I used thinly sliced zucchini
and heirloom tomatoes mixed with a generous amount of chopped
basil and minced garlic.
And I grow wonderful heirloom tomatoes, purple eggplant, beans, pumpkin, basil and tons of her
And I grow wonderful
heirloom tomatoes, purple eggplant, beans, pumpkin,
basil and tons of her
and tons of herbs.
4 3/4 inch inch thick slices of seedless watermelon 4 ripe
heirloom tomatoes, sliced into wedges 4 tablespoons extra virgin olive oil Kosher salt
and fresh ground pepper, to taste 1 tablespoon fresh lemon juice 4 teaspoons aged balsamic vinegar 8 small leaves fresh opal
basil 8 small leaves of fresh green
basil Maldon sea salt, for garnish
If you base your menu around local food, you can save on ingredients
and use less - fussy prep methods: after all, who needs to spice
and cook locally sourced
heirloom tomatoes when all they need to shine are boconccini, oil
and vinegar
and torn up
basil from your garden?