Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
epper.
Meanwhile, toss the heirloom tomatoes, scallions, cilantro and lime
slice heirloom tomato.
mix mayo, chopped basil,salt, pepper,key lime juice, and chopped garlic.
place basil mayo in refrigerator for 20 mins and chill.
spread mayo on both sides of bread
crumble goat cheese on bread.
add slices of heirloom tomato.
slice in half and enjoy!
ot of water add Cut Heirloom tomatoes in large wedges.
ecipe.
Slice the larger heirloom tomatoes and quarter or chop
and now top with the heirloom tomatoes, it is fun to
he couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red
esto.
Top with the heirloom tomatoes before serving.
orn together. Lightly toss with heirloom tomatoes, red onion, and basil
Combine ingredients for the dressing.
Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small).
Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
Toss tomatoes with shiso leaves and serve with juices from bowl.
To make the dressing, whisk olive oil, red wine vinegar and honey together in a small bowl. Season to taste. Set aside.
Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper.
Divide beets, carrots and onion between baking trays. Spoon 1/2 the dressing over vegetables and toss to coat. Season. Roast for 45 mins, or until vegetables are tender. Let cool slightly. Peel beets and cut in half (or quarters if large). Cut carrots in half lengthwise.
Stir mustard into remaining dressing.
Arrange vegetables on a serving ...
br>Slice, halve, or quarter heirloom tomatoes and arrange on a
side.
To make the heirloom tomato salad, toss all ingredients
nd mix well.
FOR HEIRLOOM TOMATO SAUCE.
Melt olive
Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
nd set aside.
slice heirloom tomatoes (use various sizes and
Combine the ricotta, feta, Parmesan cheese and egg in a food processor and process until smooth. Add the flour and pulse until combined.
Transfer the mixture to a bowl and season. Cover and refrigerate for 1 1/2 hours. Lightly dust a baking pan with flour. Shape the chilled mixture into walnut-sized (about 2 teaspoons) balls and place in a single layer on the pan. Dust with flour.
Bring a large saucepan of salted water to a boil. Working in batches, gently lower the gnocchi into the water. Cook for 3-4 mins, until they float to the ...
Preheat oven to 425\u00b0F. Drizzle 1 tbsp oil over lamb. Season then sprinkle with cumin. Heat a frying pan over medium heat and sear lamb for 2 mins per side, or until browned. Transfer to a baking tray. Bake for 8 mins for medium, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
Meanwhile, combine couscous with 1 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add 1 tbsp oil, garlic, lemon juice, herbs and ...
Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
Over medium heat, saute leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
Pour egg mixture into pie shell (Do not overfill). Bake at 350\u00b0F for 30-40 minutes, until the edges of the quiche have set.
This dish was created by Walmart Mom, Caryn Bailey.
Variations.
Grilled ...
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.