Week 11 – July 27th-31st

Regular Tomatoes         Sweet Corn

Grape Tomatoes           Honeydew Melon

Cherry Tomatoes          Blackberries

Peaches                          Butterbeans

Panzanella (Tomato and Bread Salad)

1 ½ cups crusty bread, cut into 1-inch cubes

1 pound ripe tomatoes, chopped into 1-inch pieces

½ small red or sweet onion, sliced thin and cut in half

2 tablespoons shredded fresh basil

2 tablespoons balsamic vinegar (can use red wine vinegar)

2 tablespoons olive oil

Salt and pepper to taste

Place the bread cubes in an oven set at 325° F. Toast until crisp and slightly browned, turning occasionally, 15 to 20 minutes. Place in a medium bowl. Add the remaining ingredients and toss to combine. Taste for seasoning. This is best if it sets for 10 to 15 minutes to allow the flavors to combine. Serve at room temperature.

Tomato Salsa - makes about 2 ½ cups

3 medium tomatoes (about 1 pound), peeled and finely chopped

2 hot chiles, peeled, seeded and finely chopped (or to taste)

1/2 cup finely chopped onion

2 large garlic cloves, minced

1/4 cup fresh cilantro, chopped

1 teaspoon lime juice

Salt and pepper to taste

Combine all ingredients. Let stand several hours or refrigerate overnight. This is best served at room temperature.

Blackberry Crunch Pie

1 c. sour cream or yogurt
2 tbsp. flour
3/4 c. sugar
1 beaten egg
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. berries

Topping:

1/4 c. brown sugar
1 tbsp. butter
1 tbsp. milk
1/2 c. pecans

Combine first 6 ingredients. Add berries. Bake in unbaked shell at 400 degrees for 25 minutes. Spoon topping over top and bake for 10 minutes.

Honeydew Lime Sorbet

3 cups cubed honeydew

1/2 cup sugar

1/2 cup lime juice

1 tablespoon sweet white wine or water

2 teaspoons grated lime peel 

In a food processor or blender, combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended. Spoon mixture into a freezer-safe container; cover and freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours.

Garlic and Herb Broiled Tomatoes 

4 tomatoes

1 cup plain bread crumbs

1/3 cup grated Parmigiano-Reggiano

1 teaspoon chopped fresh thyme leaves

1 clove garlic, finely minced

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Preheat broiler to medium high. Cut tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown

Feta Stuffed Cherry Tomatoes

1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes

2 tablespoons extra-virgin olive oil plus additional for drizzling

1 tablespoon minced shallot

1/2 teaspoon chopped fresh oregano

1 pound large cherry tomatoes

12 pitted Kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper. Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper. Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.