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

  1. Sift together dry ingredients.
  2. Cut in butter with pastry cutter.
  3. Whisk eggs & buttermilk together.
  4. Combine wet ingredients with dry and knead together gently.
  5. Roll out on well floured surface and cut out scones to desired size.
  6. Bake in 375 oven for 10-12 minutes.

Yield 24 scones

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