Tuesday, July 23, 2013

Produce List for the Week of 07/22

Produce List for the Week of July 22nd

Black Kale
Black Zucchini
Heirloom Tomatoes
Lebanese Squash
Yellow Onions
Heirloom Melons
Heirloom Eggplant
Sugar Snap Peas
Owen T. Plum (BIG Dark & Sweet)
King Midas Plum (BIG Yellowish & Awesome!)
Flavor Grenade Pluot (One of our favorites, shaped like a football, orange and green in color)
Flavor Queen Pluot (Hard Green, another favorite)
Candy Pearl White Nectarine (These will be ripe & ungodly sweet)
Sweet Dream Yellow Peaches (Beautiful YP)

Below is a recipe to try that features the beautiful heirloom tomatoes!

BLT Panzanella Salad

1 tablespoon unsalted butter
3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
3/4 cup fresh corn kernels 
4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices
1 cup small multicolored cherry tomatoes, halved
1/8 teaspoon plus dash of kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil 
1 cup baby arugula 
3 tablespoons canola mayonnaise (such as Hellmann's) 
1 tablespoon fresh lemon juice
2 teaspoons minced fresh chives
1/4 cup thinly sliced basil leaves 

3 applewood-smoked bacon slices, cooked and crumbled 


1.    1. Melt butter in a large skillet over medium-high heat. Add bread; sauté 5 minutes or until bread is toasted, stirring occasionally. Remove from heat; stir in corn.
2.    2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
3.    3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
4.    4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.
Robin Bashinsky, Cooking Light

No comments:

Post a Comment