News – Page 291 – Just Farmed

Cucumber Dip

1 (8 ounce) package cream cheese, softened
2 cucumbers – peeled, seeded and chopped
1 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon dried dill weed
1/2 teaspoon hot pepper sauce

Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

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Recipes

Roasted Grape Tomatoes

2 cups grape tomatoes
3 garlic cloves, minced
1-1/2 teaspoons minced fresh basil
1/2 teaspoon salt-free garlic seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil, divided
1/4 cup soft whole wheat bread crumbs
1/4 cup crumbled feta cheese

In a small bowl, combine the tomatoes, garlic, basil, seasoning blend, salt and pepper. Add 1/2 teaspoon oil; toss to coat. Transfer to a 3-cup baking dish coated with cooking spray. Bake at 425° for 15 minutes. Combine bread crumbs and remaining oil; sprinkle over the top. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is softened and tomatoes are tender.

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Recipes

Fresh Tomato Bruschetta

3 to 4 medium ripe tomatoes, at room temperature (1/2 pound or 225 g)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
6 basil leaves, thinly sliced
Six 1/2-inch thick slices Italian or French bread
2 cloves garlic, peeled and left whole

Halve tomatoes then remove and discard the majority of the seeds. Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil and the basil. Stir and let sit 10 minutes.

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