Focaccia Bread

Our dear friend Phoebe brought this focaccia bread (derived from a New York Times recipe) to our fall equinox party, and it was such a hit! What a great way to use whatever tomatoes you have. Best if eaten fresh and warm! 


Ingredients:

  • 3¼ cups all-purpose flour

  • 1 tablespoon flakey/kosher salt

  • ½ teaspoon active dry yeast

  • 1¾ cups warm water

  • 4 tablespoons extra-virgin olive oil, plus extra for greasing

  • 1½ teaspoons coarse sea salt

  • 1 teaspoon rosemary (optional)

  • 1 bulb garlic, chopped

  • Tomatoes (Use what you have! Cut cherries in half or slice Romas or heirlooms)


Instructions:

  1. In a large bowl, whisk together flour, salt, and yeast. Add warm water to flour mixture and stir until a sticky, wet dough forms. Pour 2 tbsp of olive oil into a medium bowl. Transfer dough to bowl, turn to coat in oil, and cover tightly with lid or plastic wrap. Place in refrigerator for at least 24 hours or for up to 2 days. Move onto next step after.

  2. Brush inside of a 9x13-inch baking sheet with olive oil. Transfer dough from refrigerator to pan. Spread dough out as much as possible on pan, adding oil if needed to keep it from sticking. Set dough in a warm place and let it rise until doubled in bulk. This can take anywhere from 20-60 mins; it should be fluffy and more spread out. Meanwhile, chop garlic and slice tomatoes; put them in a bowl, add olive oil, and toss to coat.

  3. Heat oven to 450 degrees. Pat down the dough to an even thickness of about 1 inch. Using your fingertips, dimple the entire dough. Drizzle with the remaining 2 tablespoons olive oil. Spread out oil-coated tomatoes and garlic evenly. Sprinkle the surface with the sea salt and rosemary (optional).

  4. Bake, rotating once, until top is golden brown, 20-25 mins. Transfer to a wire rack to cool before serving.

Corn & Black Bean Salsa

With the added avocado, this salsa is on its way to becoming a guacamole, which we think is just the right place to be. Serve with tortilla chips or on top of your favorite summer fish!


Ingredients:

  • 2 ears of fresh corn, cut off the cob

  • 2 cans black beans, drained and rinsed

  • 1 pound tomatoes (12-15 cherry tomatoes, quartered / 5-6 plum tomatoes, diced) 

  • 5 green onions, finely sliced

  • 1 small red onion, finely chopped

  • 1 bell pepper, chopped (red or orange)

  • 1 tablespoon minced garlic

  • ¼ cup lime juice

  • 1 avocado, diced

  • Olive oil to taste

  • 1 tablespoon chopped cilantro (optional)

  • Salt to taste


Instructions:

  1. Combine black beans, corn, tomatoes, green onions, red onion, bell pepper, and garlic together in a large bowl. Stir to mix. 

  2. Add lime juice and optional cilantro. Stir.

  3. Add avocado. Gently stir to avoid mushing. 

  4. Add olive oil (start with 2 tablespoons, and increase to taste)

  5. Season with salt to taste. Serve!

Heirloom Tomato Tart

A beautiful way to use those heirlooms when you aren’t simply slicing them for sandwiches or eating them with thick slices of mozzarella and basil! Serve warm or room temperature. 


Ingredients:

  • ½ package of puff pastry

  • 1 egg

  • 1 lb. heirloom tomatoes, cut into ¼ in. slices (mix in other tomatoes to supplement, if needed)

  • 1 package (150g) Boursin cheese (choose your flavor! We like Garlic & Herbs)

  • 1 cup shredded mozzarella

  • Extra virgin olive oil

  • Freshly ground black pepper and salt, to taste


Instructions:

  1. Preheat oven to 375 degrees

  2. Place parchment paper on baking sheet. Unroll pastry and place on parchment paper. Use a fork to create a 1in. border around edge of pastry.

  3. Whisk egg and 1 tbsp. water in a small bowl. Brush the egg-wash lightly over entire pastry.

  4. Sprinkle mozzarella over pastry, leaving border uncovered. Follow with crumbles of Boursin cheese, and then tomato slices. Drizzle with olive oil. 

  5. Bake for 18-22 mins. or until golden brown.

  6. Transfer to a cooling rack. Once cooled, sprinkle with salt and pepper. Cut to serve.

Yields about 4 servings

Cherry Tomato & Mozzarella Salad

This is a go-to recipe in our house when cherry tomatoes are in season. It makes a perfect light lunch, side dish, or potluck dinner contribution. Tastes great the next day, too! 


Ingredients:

  • 1 pint cherry tomatoes

  • ½ cup basil leaves

  • 8 ounces mozzarella balls (we prefer Whole Milk Pearls)

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon extra virgin olive oil

  • Fresh sea salt and black pepper


Instructions:

  1. Cut tomatoes into halves.

  2. Slice basil leaves into thin ribbons.

  3. Combine tomatoes, mozzarella, and basil into a bowl. Add balsamic vinegar and olive oil to coat and mix. 

  4. Season with salt and pepper to taste!

Yields about 4 servings (as a side dish)