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Pesto Chicken Caprese Sandwich
Lunch

Pesto Chicken Caprese Sandwich

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees C (190 degrees C).
  2. 2 Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
  3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
  5. 5 Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
  6. 6 To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.

By thedailygourmet

Gochujang Barbeque Sauce
Korean

Gochujang Barbeque Sauce

3.0

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.
  2. 2 Fill a blender with the sauce. Puree until smooth.
  3. 3 Strain sauce through a sieve and pour into sterilized Mason jars.

By Naomi Gutierrez

Heirloom Tomato Bruschetta
Appetizer American

Heirloom Tomato Bruschetta

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
  2. 2 Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
  3. 3 Spoon tomato mixture over the baguette slices.

By Johnna

Sheet Pan Ratatouille
Side Dish French

Sheet Pan Ratatouille

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
  3. 3 Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

By Fioa

Summer Feta Burger with Gourmet Cheese Spread
Dinner

Summer Feta Burger with Gourmet Cheese Spread

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
  2. 2 Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
  3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
  4. 4 While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
  5. 5 Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

By Charles

Peach and Tomato Caprese Salad
Lunch Italian

Peach and Tomato Caprese Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Heirloom Tomato Toast with Feta
Lunch American

Heirloom Tomato Toast with Feta

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
  2. 2 Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

By Diana Moutsopoulos

Heirloom Tomato Soup
Lunch American

Heirloom Tomato Soup

3.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
  2. 2 Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
  3. 3 Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
  4. 4 Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
  5. 5 Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
  6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 7 Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
  8. 8 Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

By Brandy Kozloski

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula
Lunch American

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk oil and vinegar together in a bowl.
  2. 2 Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

By GroveProvisions

Cooler Than A Cucumber Salad
Lunch American

Cooler Than A Cucumber Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Place cucumber chunks and cucumber slices in a large bowl; add tomato and onion.
  2. 2 Whisk Champagne vinegar, balsamic vinegar, olive oil, agave nectar, sea salt, and black pepper together in a small bowl until frothy; pour over vegetables. Gently toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate salad before serving, at least 1 hour.

By Kenedy Schlenker

Amish Tomato Pie
Dinner American

Amish Tomato Pie

4.8

Prep
60 min
Cook
75 min
Total
210 min

Instructions

  1. 1 Place a baking sheet on the lowest rack of the oven and preheat to 425 degrees F (220 degrees C).
  2. 2 Press pastry into a 9-inch deep-dish pie plate. Cover with two layers of aluminum foil, then add pie weights or dried beans.
  3. 3 Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.
  4. 4 Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
  5. 5 Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke bottom of crust several times with a fork to keep it from puffing up. Return pie crust to the baking sheet and bake until light golden brown on the bottom, about 8 more minutes. Remove from the oven and let cool.
  6. 6 Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove from the oven and let cool for about 15 minutes; keep the oven on.
  7. 7 While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towel-lined plate and let cool, about 5 minutes.
  8. 8 Combine Cheddar, Fontina, mayonnaise, basil, egg, Dijon, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.
  9. 9 Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press in reserved fresh heirloom slices in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.
  10. 10 Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving, about 1 hour.

By Buckwheat Queen

Heirloom Tomato Salad with Crumbled Goat Cheese
Dinner American

Heirloom Tomato Salad with Crumbled Goat Cheese

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
  2. 2 Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
  3. 3 Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

By Scott Koeneman

Grilled Chicken with Heirloom Tomato and Avocado Salsa
Dinner American

Grilled Chicken with Heirloom Tomato and Avocado Salsa

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
  3. 3 Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
  5. 5 Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
  6. 6 Slice chicken and top with salsa.

By tcasa

Plant-Based Tomato Tart
Dinner American

Plant-Based Tomato Tart

Prep
30 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Soak the cashews in water for at least 1 hour, up to 8 hours.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
  4. 4 Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
  5. 5 Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
  6. 6 Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
  7. 7 Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
  8. 8 Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
  9. 9 Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
  10. 10 Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.

By Buckwheat Queen

Grilled Corn and Heirloom Tomato Salad
Lunch American

Grilled Corn and Heirloom Tomato Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  2. 2 Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  3. 3 Toss together corn, tomatoes, onions and basil in a medium bowl.
  4. 4 Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

By Reynolds KitchensR

Charred Corn and Heirloom Tomato Steak Fajitas from Mission®
Dinner Mexican

Charred Corn and Heirloom Tomato Steak Fajitas from Mission®

3.8

Prep
4 min
Cook
6 min
Total
10 min

Instructions

  1. 1 Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
  2. 2 Assemble tomatoes, cheese and lettuce leaves on a platter.
  3. 3 Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
  4. 4 Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
  5. 5 Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
  6. 6 Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

By Mission Foods

Kale Fiesta Salad
Dinner American

Kale Fiesta Salad

4.0

Prep
25 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
  3. 3 Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
  4. 4 Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
  5. 5 Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
  6. 6 Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
  7. 7 Pour warm dressing onto salad; massage and toss until well coated.

By appletrix

Li'l Woody's Farmers Market Burger
Dinner American

Li'l Woody's Farmers Market Burger

5.0

Prep
35 min
Cook
8 min
Total
58 min

Instructions

  1. 1 Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
  2. 2 Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
  3. 3 Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
  6. 6 Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
  7. 7 Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
  8. 8 Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.

By Leslie Kelly