Recipes
Heirloom Tomatoes with Pesto
2 lb Heirloom Tomatoes, sliced
3 cups basil (Genovese or Purple Delight)
1/2 cup olive oil
1/4 cup toasted pine nuts
2 garlic cloves
2 Tbsp lemon juice
1/2 cup parmesan cheese, grated
Salt & Pepper
Basil leaves for garnish
Pulse pesto ingredients in food processor, season w/ salt & pepper to taste.
Serve tomato slices drizzled with pesto, garnish with fresh basil.
Strawberry Jam Vinaigrette
- 1 T grainy dijon mustard
- 3 T Vista D’oro Farms Strawberry w/ Balsamic & Pink Peppercorn Jam
- 1/3 cup balsamic vinegar
- 1 cup olive oil
- Salt & Pink Peppercorns
Whisk together mustard and jam to combine. Add balsamic vinegar and whisk in olive oil in steady stream. Season with salt and pink peppercorns to taste. Yield 1 1/2 cups
Herbal Lemonade
20 lemons
1 cup sugar
1 cup water handful each of lemon verbena, lavender & lemon basil
Zest and juice lemons.
In saucepan combine sugar, water and zest, bring to a boil and simmer 10 minutes. Remove from heat and let cool. Stuff washed herbs into pitcher add 3 cups of ice and 1 cup of water, pour in lemon juice and add sweet lemon syrup to taste.
Heirloom Tomato & Basil Pasta
1 lb Heirloom Tomatoes, chopped
1 cup Basil leaves, torn
2 Garlic cloves, minced
250g Brie, Camembert, Goat or creamy Blue Cheese, cubed
1 cup Olive Oil
¼ cup Pine Nuts, roasted
Salt & Pepper to taste
Combine all ingredients and let macerate at room temperature 2 hours or overnight in fridge.
1 lb Pasta, cooked and drained.
Toss hot pasta with room temperature tomato mixture and enjoy on a warm summer night!
Butter & Jam Cookies
3¼ cups flour
1½ tsp baking powder
½ tsp salt
20 Tbsp butter
1 cup sugar
1 egg
1 Tbsp milk
2½ tsp vanilla
½ cup Vista D’oro Farms Preserves
Chickpea Salad
2 tins Chickpeas or Garbanzo Beans, drained
1 Ahi Tuna steak – pan-seared rare or 2 jars Tuna packed in Olive Oil preferably Italian, drained
1/4 cup White Wine Vinegar
1/4 cup Olive Oil
Salt & Pepper
1 onion chopped
1 red pepper chopped
1 bunch cilantro chopped
Combine chickpeas, tuna, onion, red pepper and cilantro in large salad bowl. Whisk together vinegar and olive oil and season w/ salt and pepper, pour dressing over salad and mix thoroughly. Refrigerate for at least 1 hour. Serve at room temperature.
Butter and Jam Cookies
3 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
20 Tbsp butter
1 cup sugar
1 egg
1 Tbsp milk
2 1/2 tsp vanilla
1/2 cup Vista D’oro Farms Preserves
Vista D’oro Farms Buttermilk Scones
4 1/2 cups flour
1 cup sugar
1/3 cup baking powder
1 cup cold unsalted butter
4 eggs
1 cup buttermilk
- Sift together dry ingredients.
- Cut in butter with pastry cutter.
- Whisk eggs & buttermilk together.
- Combine wet ingredients with dry and knead together gently.
- Roll out on well floured surface and cut out scones to desired size.
- Bake in 375 oven for 10-12 minutes.
Yield 24 scones
