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Creamy and Spicy Penne

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Creamy and Spicy Penne

Creamy and Spicy Penne

Serves 4-6


Summer_Sauces_CRUSHED_TOMATO.jpg

Made with Spicy Calabrian Sauce


INGREDIENTS

1 jar Spicy Calabrian Sauce

2 cups finely chopped cauliflower florets (about 1 small head cauliflower)

2 tablespoons high heat oil

10-ounces whole grain pasta

1 (12-ounce) jar roasted red bell peppers, strained

1 cup blanched almonds

1/2 teaspoon salt & pepper

1 tablespoon dried oregano

Making Thyme for Health

PREPARATION

Preheat the oven to 400°F then line a baking sheet with parchment paper. Place the cauliflower florets on the baking sheet and drizzle with high heat oil. Toss to evenly coat then arrange so that each floret is separated with space in between. Bake in the oven for about 20 minutes, until light golden brown. Remove from oven, sprinkle with salt and set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta as directed, just until al dente. (*If using gluten-free pasta, only cook what you plan to eat immediately. It does not hold up well when leftover.) Strain the pasta and reserve 1/2 cup of the pasta water to add to the creamy sauce.

Prepare the creamy sauce by combining the Spicy Calabrian Sauce, roasted red bell peppers, blanched almonds, salt, pepper and oregano in a high speed blender or food processor. Blend on high until smooth. Add the reserved pasta water and blend to combine. Add the cooked pasta back to the pot then pour in the sauce to coat. If you’re only cooking half of the pasta, save half of the sauce for later. Add roasted cauliflower to pasta, serve warm and enjoy!


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Pan con Tomate

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Pan con Tomate

Pan con Tomate

Serves 4


INGREDIENTS:

1 jar Preserved Ugly Tomatoes
Ciabbata, baguette or rustic bread
Extra virgin olive oil
Sea salt

Photo by May I have That Recipe

PREPARATION:

Strain tomatoes in a large bowl and reserve the tomato juice. Set aside.

Season the preserved tomatoes with sea salt. Toast the bread lightly, until golden brown.

Drizzle bread with high quality olive oil and reserved tomato juice (I like it soggy.)

Spread tomato over bread by using either your hands or the back of a fork/spoon. The idea is to spread the soft tomato all over the bread (like butter).

TOPPINGS (optional):

Manchego cheese
Tortilla de patatas
Roasted eggplant
Assorted Olives
Tuna packed in oilve oil
Roasted mushrooms
Roasted Tomatoes

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Yellow Tomato Bean Soup

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Yellow Tomato Bean Soup

Inspired by the traditional Cannellini bean soup. Our twist? Using our Sweet Summer Yellow Tomatoes with fresh sage and a dash of cumin. The perfect soup served cold or warm.

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Gazpacho Soup

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Gazpacho Soup

It’s summer weather and that means tomato soups should be enjoyed chilled! Our Crushed Ugly Tomatoes are perfect for making gazpacho.

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Roasted Chicken with Fennel and Peppers

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Roasted Chicken with Fennel and Peppers

Roasted Chicken with Fennel and Peppers

Serves 4


Made with Tomato ‘Nduja


INGREDIENTS

2 chicken marylands or 4 bone-in chicken pieces (1lb - dark meat)
1 teaspoon salt
1 teaspoon sweet smoked paprika
1 tablespoon olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 medium yellow pepper, thinly sliced
1 medium fennel bulb, fronds saved for garnish
1 teaspoon tomato ‘nduja
1 jar Preserved Ugly Tomatoes
1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)

Photo by The Daily Plate

Photo by The Daily Plate

PREPARATION

1. Season chicken evenly with salt and sweet smoked paprika. Cover and refrigerate minimum 1 hour, preferably overnight. Remove from refrigerator 30 minutes prior to cooking so that it gets closer to room temperature. This will make a difference, your chicken will be more tender.

2. Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat, sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, tent loosly with foil.

3. Reduce heat to medium, add onion, garlic, peppers and fennel. Sauté for 5-8 minutes until fennel is soft, add spicy Tomato ‘Nduja, Preserved Ugly Tomatoes and chicken stock. Simmer for 5 more minutes so that flavors meld, add chicken back to the skillet and roast at 375F for 20-25 minutes or until the chicken reaches an internal temperature of 165F. Remove from oven, garnish with fennel fronds and serve. If you crisp up some garlic slices on the side and scatter it over the final dish, it’s even better!

If you’d like to reduce the sauce you could place it back on the stovetop and simmer until desired thickness, the vegetables will continue to break down. Personally I love it as is. If you make this dish, I’d love to hear your thoughts!


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Crunchy Potatoes

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Crunchy Potatoes

A classic Spanish bar snack, patatas bravas are fried twice: The first fry is meant to rid the potatoes of most of their moisture so they'll form a crisp crust when fried the second time. 

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Tomato 'Nduja Hummus

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Tomato 'Nduja Hummus

Chickpeas are about as old as time in most Mediterranean cultures. Older than tomatoes in fact (in the Mediterranean world that is). So naturally, the combination of hummus and our spicy Tomato 'Nduja just made complete and total sense

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Minestrone Soup

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Minestrone Soup

Do you love minestrone? This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice.

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Ugly Tomatoes with Quinoa

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Ugly Tomatoes with Quinoa

Harvest '18 is still going and only getting stronger! With all these extra tomatoes lying around the kitchen, we just have to eat 'em up (especially the ones that don't make it to the jars).

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