White Peach, Heirloom Tomato and Ricotta Salata Salad
INGREDIENTS
White peaches
Heirloom tomatoes
Red onion
Basil
Ricotta salata
Coarse salt and freshly ground pepper
Extra-virgin olive oil
Basil sprigs
DIRECTIONS
Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion, torn fresh basil, and crumbled ricotta. Season with coarse salt and freshly ground pepper. Drizzle with extra-virgin olive oil. Garnish with basil sprigs.
1/2 cup chopped fresh basil, plus more for garnish
4 lemon wedges
DIRECTIONS
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta.
Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn “milk” into the bowl. Repeat with the remaining 3 ears of corn, catching the kernels and “milk” in the bowl.
Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
Sprinkle scallops with 1/4 teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
Add the corn kernels and corn “milk”, bell pepper, and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining 1/4 teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
Reduce heat to low and return the pasta, bacon, and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired. Serve with lemon wedges.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 12:58:202014-09-07 12:58:41Summer Corn and Scallop Pasta
¾ cups hard cheese like Asiago, Romano, or Gruyere, grated
1-2 ripe heirloom tomatoes, sliced 1/4″ thick
DIRECTIONS
Preheat the oven to 350F. Beat the eggs and cream. Season with salt and pepper and set aside. Melt butter in a skillet over medium heat. Sauté onions, stirring occasionally, until fragrant and translucent, about 4-5 minutes. Transfer onions into an oven safe dish. Add broccoli florets, distributing them evenly over the onions. Pour the egg mix over the broccoli. Add cheese over eggs. Arrange tomato slices over the cheese in a pretty way. It will look stunning if different color tomatoes are used. Bake for 20 minutes, or until tomatoes are wilted and egg mix is set, but still somewhat soft
Heirloom Tomato Pizza
INGREDIENTS
1 cup thinly sliced heirloom tomatoes
1 tablespoon extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground pepper
3 to 4 ounces Pecorino cheese, thinly sliced
1 round homemade or store bought Pizza Dough
1/4 teaspoon dried oregano
7 thin slices pancetta or prosciutto
1/4 cup torn fresh basil
DIRECTIONS
Combine tomatoes and oil, and season with salt and pepper. Let stand for 1 hour. Arrange cheese evenly over dough, leaving a 1-inch border. Top with the tomatoes, oregano, and pancetta. Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.
White Peach, Heirloom Tomato and Ricotta Salata Salad
White Peach, Heirloom Tomato and Ricotta Salata Salad
INGREDIENTS
DIRECTIONS
Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion, torn fresh basil, and crumbled ricotta. Season with coarse salt and freshly ground pepper. Drizzle with extra-virgin olive oil. Garnish with basil sprigs.
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Summer Corn and Scallop Pasta
Summer Corn and Scallop Pasta
INGREDIENTS
DIRECTIONS
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta.
Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn “milk” into the bowl. Repeat with the remaining 3 ears of corn, catching the kernels and “milk” in the bowl.
Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
Sprinkle scallops with 1/4 teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
Add the corn kernels and corn “milk”, bell pepper, and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining 1/4 teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
Reduce heat to low and return the pasta, bacon, and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired. Serve with lemon wedges.
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Heirloom Tomato Fritatta and Heirloom Tomato Pozza
Heirloom Tomato Fritatta
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F. Beat the eggs and cream. Season with salt and pepper and set aside. Melt butter in a skillet over medium heat. Sauté onions, stirring occasionally, until fragrant and translucent, about 4-5 minutes. Transfer onions into an oven safe dish. Add broccoli florets, distributing them evenly over the onions. Pour the egg mix over the broccoli. Add cheese over eggs. Arrange tomato slices over the cheese in a pretty way. It will look stunning if different color tomatoes are used. Bake for 20 minutes, or until tomatoes are wilted and egg mix is set, but still somewhat soft
Heirloom Tomato Pizza
INGREDIENTS
DIRECTIONS
Combine tomatoes and oil, and season with salt and pepper. Let stand for 1 hour. Arrange cheese evenly over dough, leaving a 1-inch border. Top with the tomatoes, oregano, and pancetta. Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.
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