mini san marzano & burrata sundae - Village Farmsvillagefarms.com/wp-content/uploads/2015/12/VF-Recipe-Sheets.pdf5. Cut each burrata ball into halves. Lay each one in the middle of

1 cup Balsamic vinegar¼ cup Brown sugar

HEAVENLY VILLAGIO MARZANO® – RECIPE

mini san marzano & burrata sundae

www.villagefarms.com | 877.777.7718 | [email protected] |

Author: Chef D. Brown

1. Cut tomatoes into quarters lengthwise; reserve.

2. Cut artichoke into 1/4 -̋thick slices lengthwise; reserve.

3. Toss artichokes and tomatoes with 1/2 of the olive oil. Season with salt and pepper.

4. Place tomato and artichokes in bowl or sundae cup.

5. Cut each burrata ball into halves. Lay each one in the middle of the salad, cut side up.

6. Drizzle salad with remainder of olive oil, balsamic reduction, and coarse fleur de sel.

2 lb Village Farms Heavenly Villagio Marzano® tomatoes1 lb Burrata cheese (2x 8oz balls ideally)¼ cup Extra virgin olive oil1 cup Artichoke hearts¼ cup Fresh mint½ cup Fresh basil1 tbsp Balsamic reduction½ tsp Black pepper¼ tsp Sea salt¼ tsp Sea salt – coarse fleur de sel

instructions ingredients

1. Place balsamic and sugar in a heavy bottomed pot.

2. Simmer at low heat (very low rolling boil) for 15-20 minutes(or until it’s reduced to 50% of original volume).

3. Remove from heat and cool.

balsamic reduction

Yields: 4 salads

balsamic reduction

Yields: 6 salads

JUICY BEEFSTEAK® – RECIPE

beefsteak tomato, avocado,& onion carpaccio


1. Bake diced bacon in a 375° oven until crisp and golden; reserve.

2. Heat canola oil in a deep pot in preparation to deep-fry the parsley and the shallots.

3. Heat oil until it bubbles when you drop in a parsley leaf.

4. Fry the parsley in a couple of small batches until crisp. Transfer to a paper towel–covered plate when done and reserve.

5. Toss the shallots in cornstarch, taking care to shake off the excess. Fry until golden brown; transfer to a paper towel to absorb excess moisture. Reserve.

6. Purée ripe avocadoes in a blender with the garlic, olive oil, and lime juice.

7. Salt and pepper to taste, and reserve.

8. Slice the tomatoes into thin disks and arrange on plates “carpaccio”-style (laid out flat).

9. Season with salt and pepper, then spread the avocado purée over the tomatoes.

10. Top the purée with the crisp bacon, raw onions, and fried shallots evenly. Finish by gently placing the fried parsley leaves standing up throughout the carpet of garnish as a finishing touch.

11. Finish seasoning with sea salt and cracked pepper.

1 lb Village Farms Juicy Beefsteak® tomatoes1 cup Bacon, finely diced½ cup Red onion, finely diced½ cup Flat leaf Italian parsley, finely chopped1 cup Shallots, finely diced¼ cup Cornstarch2 cups Canola oil (for deep frying)Cracked black pepper, to tasteCoarse sea salt, to taste3 Ripe avocados½ cup Extra virgin olive oil2 Cloves garlicJuice of 2 limes


DELECTABLE TOV® – RECIPE

bloody mary gazpacho with grilled prawns


1. Lightly roast peppers, celery, and garlic in a 375° oven.

2. Place in a blender with washed tomatoes, cucumber, olive oil, and onion, then blend until smooth. Add cilantro and parsley; blend again.

3. Add red wine vinegar, celery salt, sea salt, horseradish, and Worcestershire; chill and then serve as cold as possible.

4. Lightly season fresh local raw prawns with olive oil, lemon zest, and salt and pepper.

5. Grill to medium rare.

6. Serve alongside chilled gazpacho.

2 lb Village Farms Delectable TOV® tomatoes (washed)1 Village Farms Luscious Seedless Long English® cucumber (peeled, seeds removed)1 Village Farms red Sweet Bells® pepper½ Head celery2 Cloves garlic½ cup Extra virgin olive oil¼ cup Red onion½ cup Italian flat leaf parsley½ cup Cilantro3 tbsp Red wine vinegar3 dashes Worcestershire sauce4 pinches Celery salt1 tsp Cracked black pepperFresh grated horseradish, to taste2 lbs Fresh local prawns (rinsed)

instructions

Yields: 24 servings

ingredients

LIP SMACKN’ GRAPES® – RECIPE

tomato guajillo salsa


1. Heat grill or broiler to high.

2. Cover ancho chilies in bowl with hot water for 20 minutes.

3. Grill to char whole white onion, red pepper, jalapeño, and garlic for 10 minutes.

4. Grill to char 1/2 the grape tomatoes and 1/2 the green onion for 4 minutes.

5. Cut charred vegetables into small pieces.

6. Add to blender with ancho chili, chipotle pepper, cilantro, and additional green onions until chunky.

7. Add to pot, simmering until reduced by 1/3.

8. Let cool, then add vinegar and olive oil, whisking until blended.

9. Next, blister additional grape tomatoes in hot pan.

10. Fold into salsa mixture.

2 lb Village Farms Lip Smackn’ Grape® tomatoes1 small white onion1 Red Sweet Bells® pepper4 Cloves garlic1 Bunch green onions1 Jalapeño2 Dried ancho chili1 Chipotle pepper1 Bunch cilantro2½ tbsp Red wine vinegar2 tbsp Olive oil


Yields: 8 servings

1 lb Broccoli rabe¼ tsp Sea salt


Freddy’s spaghetti with broccoli rabe


Author: Fred DeGiglio & Chef D. Brown

1. Put a pot of boiling salted water back on the heat in preparation for cooking the spaghetti.

2. Heat olive oil in a sauté pan to medium heat.

3. Add the onions, garlic, chilies, and anchovy.

4. Simmer on medium heat for approximately 10 minutes until the onions are translucent.

5. Add the mini san marzanos, reduce heat to low, and simmer 10 more minutes while you cook your spaghetti.

Recipe continued on page 2.

1 lb Village Farms Heavenly Villagio Marzano® tomatoes¼ cup Extra virgin olive oil½ cup Onion1 Clove garlic½ tsp Anchovy½ tsp Peperoncino chili flakes½ tsp Black pepper¼ tsp Sea salt

instructions ingredients1. Bring a pot of salted water to a boil.

2. Clean the broccoli rabe by stripping off the outer leaves and clipping off the bottom 1/2˝ of the stem.

3. Blanch in the boiling water for approximately 2 minutes, then transfer to ice water to chill rapidly and stop the cooking.

4. Reserve for finishing with the spaghetti.

sauce

sauce

spaghetti 1 lb Spaghetti

1/2

www.villagefarms.com | 877.777.7718 | [email protected] | 2/2

1. Immerse your spaghetti in rapidly boiling salted water until al dente.

2. Throw the broccoli rabe in with the spaghetti for the last minute of the cooking to reheat it.

3. Drain the pasta. Toss the spaghetti and broccoli in with the sautéed onions, garlic, anchovy, tomatoes, and chilies.

4. Finish by tossing with extra virgin olive oil and parmigiano reggiano when serving.

Yields: Pasta for 4

spaghetti


CHERRY NO. 9 FALL IN LOVE AGAIN™ – RECIPE

cherry tomato & grilled eggplant bruschetta with albacore tuna tartare



1. Preheat oven to 350°.

2. Cut baguette into 1/2˝ thick slices (crosswise) to makebruschetta toasts.

3. Drizzle toasts with olive oil and bake in oven 5-10 minutesuntil golden (maintaining a soft center).

4. Slice eggplant lengthwise into 1/2˝ thick slices; drizzle with olive oil and season with salt.

5. Grill eggplant on a BBQ grill or cast-iron grill pan.

6. Cool, cut into 1/2˝ cubes and reserve.

7. Cut tomatoes into quarters–transfer to large bowl.

8. Add vinegar, olive oil, eggplant, red onion, capers,parsley, and basil.

9. Check seasoning and heap onto bruschetta toasts.

10. Drizzle with additional olive oil just prior to serving.

1 lb Village Farms Cherry No. 9 Fall in Love Again™ tomatoes1 lb Eggplant1 medium Red onion¼ cup Capers⅓ cup Italian flat leaf parsley½ cup Basil¼ cup Extra virgin olive oil1 tbsp White wine vinegar½ tsp Black pepper¼ tsp Sea salt1 Baguette


1/2


1. Cut red pepper and cherry tomatoes into 1/2˝ cubes. Transfer to large bowl.

2. Dice fresh tuna into 1/2˝ cubes; drizzle with olive oil and season with salt.

3. Gently fold tuna, peppers, and tomatoes together in mixing bowl.

4. Add olive oil, lemon zest, capers, parsley, and basil.

5. Check seasoning and heap onto bruschetta toasts or transfer directly to plate.

6. Drizzle with additional olive oil and lemon juice just prior to serving.

1 lb Albacore tuna¼ lb Village Farms Cherry No. 9 Fall in Love Again™ tomatoes1 ea Village Farms Sweet Bells® red bell pepper¼ cup Capers¼ cup Italian flat leaf parsley¼ cup Scallion, chopped1 ea Lemon, juice and zest¼ cup Extra virgin olive oil½ tsp Black pepper¼ tsp Sea salt

Yields: 12 bruschetta

tartare ingredientsalbacore tuna tartare


Freddy’s pomodori al forno


Author: Fred DeGiglio & Chef D. Brown

1. Wash, drain, and slice the Heavenly Villagio Marzano® tomatoes.

2. Clean the garlic, basil, and parsley; chop finely.

3. Combine all ingredients except the parmigiano in a roasting pan and roast in a 400º oven for 1 hour.

4. Remove from oven; re-season with salt and pepper to taste.

5. Cook 1 lb of pasta. Fold in roasted tomato sauce and add parmigiano and some extra virgin olive oil. Buon appetito.

2 lb. Heavenly Villagio Marzano® tomatoes2 each Garlic cloves3 oz. Extra virgin olive oil1 cup Fresh basil¼ cup Fresh Italian parsley4 oz. Grated parmigianoSaltPepper


3 each Mini cucumbers1 small Granny Smith apple½ each Banana1 tbsp Mint1 cup Water¼ cup Spinach¼ cup Kale1 each Juice of 1 lime

SCRUMPTIOUS MINI® – RECIPE

cucumber, mint, & apple smoothie



1. Combine all ingredients in blender – purée until smooth.


Yields: 1 x 20 oz smoothie

dressing

15 Village Farms Sinfully Sweet Campari® tomatoes, tops cut and middles hollowed out2 Village Farms Luscious Seedless Long English® cucumbers, diced1 Village Farms yellow Sweet Bells® pepper, deseeded and diced½ Small red onion, diced⅓ cup Kalamata olives, pitted and diced1 tbsp Parsley, chopped5 oz Feta cheese

⅓ cup Lemon juice⅔ cup Extra virgin olive oilPinch of oregano

Salt and pepper, to taste.

SINFULLY SWEET CAMPARI® – RECIPE

campari stu�ed greek salad


instructions ingredients1. Toss together diced cucumber, bell pepper, red onion, kalamata olives, parsley, and some feta cheese.

2. Add about 2 tbsp of dressing.

3. Season to taste.

4. Stuff tomatoes with mixture and top with remaining feta cheese.

5. Finish by drizzling with remaining dressing.

1. Whisk together ingredients.

dressing

TRUE REBEL MIX® – RECIPE

rebel tomato tart with greek yogurt, feta, cucumber, & dill



1. Cut tomatoes into quarters.

2. Cut cucumber into 1/4 -̋thick discs and then cut into halves.

3. Cut scallions into 1/4˝ rings.

4. Spread yogurt around base of tart shell.

5. Season tomatoes with salt and pepper, then pile uniformly into tart shell.

6. Place cucumber slices, scallions, and sprigs of dill amongst the tomatoes.

7. Drizzle with olive oil just prior to serving.

1 lb Village Farms True Rebel Mix™ tomatoes1 oz Extra virgin olive oil¾ cup Greek yogurt⅓ ea Luscious Seedless Long English® cucumber1 Bunch scallions¼ cup Goat cheese feta (or regular feta)1 tbsp Dill½ tsp Black pepper¼ tsp Sea salt1 ea - 8˝ Tart shell


gluten-free tart shell 1. Preheat oven to 350°.

2. Sift flour and sugar into mixing bowl.

3. Add salt, pepper, and cold butter. Mix quickly by hand, breaking butter down to pea-sized bits.

4. Add the eggs and work the dough quickly by hand until you can form a ball.

gluten-free tart shell

1⅓ cups Nextjen gluten-free flour (or alternative gluten-free flour)⅓ cup Icing sugar⅓ cup Cold butter, cubed½ ea Egg, lightly beaten½ tsp Black pepper¼ tsp Sea salt

1/2



gluten-free tart shell 5. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.

6. After dough has chilled and rested, roll out on a surface dusted with gluten-free flour to a 9˝ round.

7. Transfer dough to an 8˝ tart pan. Press into place; reshape the edges of the crust.

8. Re-chill tart shell in refrigerator for another 10 minutes.

9. Remove from refrigerator and prick the bottom of the shell with a fork (docking).

10. Line tart shell with parchment paper, then fill with dried beans to “blind bake.”

11. Bake in oven at 350° for 10 minutes.

12. Remove parchment and beans. Continue to bake until golden brown.

13. Remove from oven, cool, and reserve.

gluten-free tart shell

1⅓ cups Nextjen gluten-free flour (or alternative gluten-free flour)⅓ cup Icing sugar⅓ cup Cold butter, cubed½ ea Egg, lightly beaten½ tsp Black pepper¼ tsp Sea salt

Yields: 1 x 8" tart

Yields: 1 Quart

SWEET BELLS® – RECIPE

peperonata salad with pine nuts, pumpkin seeds, & ricotta



1. Seed and cut peppers into julienned strips lengthwise.

2. Sautée in olive oil over medium heat until soft, approx 15 minutes.

3. Add chilies, pine nuts, and pumpkin seeds. Remove fromheat and reserve.

4. Plate salad and top with ricotta and fresh basil.

5. Drizzle with extra virgin olive oil.

1 lb Village Farms Sweet Bells® peppers¼ cup Extra virgin olive oil¼ cup Peperoncino chili flakes¼ cup Pine nuts¼ cup Pumpkin seeds¾ cup Ricotta cheese½ tbsp Fresh basil½ tsp Black pepper¼ tsp Sea salt


Documents

mini san marzano & burrata sundae - Village Farmsvillagefarms.com/wp-content/uploads/2015/12/VF-Recipe-Sheets.pdf5. Cut each burrata ball into halves. Lay each one in the middle of