Gastronomous

Sweet grape tomatoes complement the  tangy citrus for an unexpected burst of flavor.  Serve as a side salad or make a batch to serve as tapas. Top with fresh basil, cilantro or mint and dig in!

Ingredients for the vinaigrette:

4 Tbls pink grapefruit juice
1 shallot, thinly sliced
1/4 cup extra virgin olive oil
fresh ground black pepper to taste

1 pint grape or cherry tomatoes cut in half
1 lb fresh mozzarella cut into small cubes
1 Tbls fresh Thai basil (or Italian basil chopped)

To prepare the vinaigrette: marinate the chopped shallot in the juice for 30 minutes. Mix in the oil and the pepper.

Mix the tomatoes with the mozzarella in a bowl, toss well with the vinaigrette. Assemble the salad on serving dishes and sprinkle with the basil leaves. Enjoy with a light Pinot Grigio.

*The fresh herbs and citrus used in this recipe were harvested by “Farmer RoD”.

RoD THANK YOU so much, we love your organic herbs.

Ever seen those wonderful yellow tomatoes? They are just the thing to make this springtime favorite : Yellow Tomato Salad! Add range tomatoes and tomatillos and enjoy!

Ingredients

2 yellow tomatoes
2 orange tomatoes
2 red tomatoes
2 tomatillos
1 spring fresh parsley, chopped
3 Tbls extra virgin olive oil
1 Tbls balsamic vinegar
salt & fresh cracked pepper to taste

Cut tomatoes in eighths or quarters (depending on the size). Place in a salad bowl, add the chopped parsley, the olive oil and the vinegar. Toss slightly just to mix without destroying the tomatoes. Sprinkle with salt and cracked pepper. Serve immediately.

This Fresh salad is just the answer to a hot summer day! It goes well with grilled meats and burgers alike. Serve instead of the traditional lettuce and tomato salad  for grilled and barbecued meats.

It can also be served as an exiting fresh  tapas

Ingredients: (4 servings)

8 ripe salad tomatoes, cut into eighths
1 jar marinated artichokes, drained. Reserve 4 Tbls of the marinade liquid
2 springs fresh basil
salt and pepper to taste
2 Tbls olive oil

Place tomatoes in individual serving bowls, place artichoke pieces on top , tear the leaves off the basil, and sprinkle on tomato-artichoke mix.
In a mixing bowl add the oil to the reserved marinade liquid, add salt and pepper and whisk with a fork to form an emulsion. Pour on the salad , and serve immediately. Enjoy!