RECIPES FROM OUR LOCAL FOOD BLOGGER COMMUNITY
Our tomatoes, veggies, organic chickens, wild mushrooms and free range eggs, have caught the eyes and tastes of the local food blogger community and we will be regularly featuring their recipes each week.
2 medium sweet potatoes
1/2 cup marshmallows
2 tbsp unsalted butter, chopped
1 tbsp cinnamon
1. Set oven to 350 degrees
2. Score sweet potatoes with a knife and wrap tightly in tinfoil
3. Put in the oven for 45-60 minutes or until sweet potatoes are soft
4. Remove from the oven and turn the oven up to broil
5. Slice the potatoes into chunks and put into a cast iron pan or oven safe dish
6. Sprinkle cinnamon, unsalted butter and marshmallows onto potatoes
7. Put in the oven for 3-5 minutes, or until marshmallows are brown
8. Top with pomegranate seeds
Here’s another spin on creating delicious tasting Sweet Potatoes from Recipes with Rachel
You can connect with Rachel at:
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
4 potatoes, peeled and cubed
1 tsp salt
2 tbs butter
2 tbs maple syrup
1/4 cup milk
1 tsp vanilla extract
1 pinch all spice
1 pinch cayenne pepper
For The Crust:
1 cup chopped walnuts
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter
In a large pot of boiling water, add the sweet potato cubes. Boil until they’re soft and ready to be mashed.
While those are boiling, preheat the oven to 400 degrees.
Set the walnuts on a baking sheet and roast in the oven for five minutes.
Once the 5 minutes are up, remove them from oven and using a meat mallet or something hard, crush the walnuts into smaller pieces fir a crush Not to small though! You want to have a nice crunch with the sweet potatoes. Set the walnuts aside.
Back to the potatoes, drain all of the water and then put the potatoes back into the hot pot. Add in the 2 tbs of butter and using a mashing tool, mash the potatoes until all of the lumps are gone.
Add in the maple syrup, milk, vanilla extract, all spice and cayenne pepper. Stir until it’s all mixed up.
Spoon the sweet potatoes ? into your serving dish and then set aside.
For the crush: In a small bowl, melt the 1/4 cup butter.
Add in the flour and brown sugar into the melted butter and stir until it’s a smooth consistency.
Add in the walnuts and stir until all of the walnuts are coated.
Sprinkle the walnuts over the sweet potato dish.
Here’s the cooking tip from Carmen…
1/4 pound bacon, chopped
1/2 of a large red onion, thinly sliced
4 Tbsp freshly grated Parmesan cheese
4 Tbsp panko breadcrumbs
1 Tbsp olive oil
3-4 green tomatoes, sliced 1/4 inch thick salt and black pepper, to taste
1 heaping Tbsp fresh thyme, roughly chopped
- Cook the bacon in a skillet over medium heat, about 5 minutes, or until lightly browned. Pour off all but 1-2 Tbsp of the fat and add the thinly sliced onion. Sauté on medium-low until the onions are caramelized, about 15 minutes.
- Combine the Parmesan, breadcrumbs, and oil in a small bowl. Stir to combine.
- Heat to oven to 350 degrees F.
- In a round baking dish-or pie pan, arrange tomato slices in one row. slightly overlapped. Spoon some of the bacon and onion mixture on the bottom half of the tomato slices. Lay another row of tomatoes across the first row, only covering about half of the first row. Spoon the bacon and onion mixture on the bottom half of the next row tomatoes. Repeat process until the entire dish is full.
- Sprinkle the dish with thyme and salt and pepper, as desired. Evenly spread the breadcrumb mixture over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 20 minutes, or until the tomatoes are very tender and the top of the gratin is lightly browned.
- Let rest a few minutes before serving. Enjoy!
ROASTED TOMATOES AND BAKED FETA
• 4-5 garlic cloves, minced
• 4 colorful heirloom tomatoes (or cherry tomatoes), chopped – of course I used @tonytomato_tomatotony
• 1 block of Feta cheese
• 10-12 pitted kalamata olives
• 2 tbsps olive oil
• Salt and pepper to taste – I also added @momcavefoods queen’s dressing spice blend – use code “colorfulfoodie”
• Fresh parsley and basil on topHOW
1. In a cast iron pan, sautee garlic with olive oil at medium heat About 2 minutes.
2. Add chopped tomatoes, season to taste and cook about 2-3 minutes.
3. Place block of feta in the middle of the pan, place olives sporadically around it and place it in the middle of oven at 425°F for 15-20 minutes or until cheese is baked.
4. Sprinkle with fresh herbs and high quality olive oil. I use @queencreekolivemill – use code “colorfulfoodie”.I served with my sourdough bread, toasted (yes you need to make it), Baked feta and tomatoes topped with eggs and bacon. I can eat this for any meal of the day and highly recommend it!
Chef Pete Fagan is the sous chef of Tony’s Italian Restaurant in Downtown St Louis and will soon be relocating to Clayton, MO. During the Covid-19 pandemic you can find chef teaching cooking classes at Kitchen Conservatory 8021 Clayton Road, St. Louis, MO 63117. For class information go to www.kitchenconservatory.com or call 314-862-2665. Below are some items he made during our series of using produce from Tony Tomato.
Chef’s Pete Fagan Homemade Ricotta Cheese
8 cups whole milk 2 liters
1/2 teaspoon salt
3 tablespoons lemon juice or white vinegar freshly squeezed
Line a colander with a large piece of lightly dampened cheesecloth that has been flooded over itself at least 3-4 times. Place the colander over a bowl. Make sure to use non-reactive materials.
In a large heavy based saucepan, over medium heat, heat the milk.
Add the salt and stir occasionally with a wooden spoon. Make sure the milk does not scorch.
If you have a thermometer, heat to 185 F. If you do not have a thermometer, you need to reach a stage where there is a lot steam, little bubbles close to the edge of the pot and the formation of a slight film. It should take about 20 minutes to get to this stage.
Lower the heat to low.
Add the lemon juice (or vinegar).
Slowly agitate the mixture for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid).
Remove from heat.
Cover pot and let stand for about 20 minutes.
Carefully “ladle” your ricotta into the cheesecloth lined colander or your basket. The consistency of the final product will depend on the amount of time you leave the ricotta to drain. For a creamy ricotta, let it sit for 3-5 minutes; for a dryer ricotta, it can sit up to 20 minutes.
Use immediately. Cover and refrigerate any leftovers.
Rachel is a full time working mom who created Recipes with Rachel, a food blog empowering other busy families to cook simple and delicious meals. The recipes range from healthy to comfort food as well as appetizers and dessert.Here are a few of Rachel’s most popular recipes using Tony Tomatoes’ local produce!
Check out her blog here: https://recipeswithrachelt.com/
Butternut Squash Fries
- butternut squash
- olive oil
- sea salt and pepper to taste
- 2 tbs garlic powder
- Preheat the oven to 425 degrees.
- Grab your squash, cut off the ends.
- Using a potato peeler, peel the skin off.
- Cut the squash in half, remove the seeds.
- Slice the squash into small fry sizes. The skinnier, the more crunchy they get while they bake!
- Toss the squash fries in a bowl and drizzle the olive oil, salt, pepper and garlic powder. Shake, Shake, Shake!
- Put parchment paper on a baking sheet and spread the squash in a single layer.
- Bake at 425 for 20 minutes, flip the fries and bake for another 20 minutes–until they’re crunchy!
- Serve with ketchup.
Brussels Sprouts Slaw
- 6 brussels sprouts,
- 1/3 cup pecans, chopped
- 2 tbs olive oil
- 1/2 juice of a SMALL lemon
- 1 tbs honey
- 1 tbs red onion, diced
- 2 thin slices of mesquite turkey, chopped into small pieces
- salt and pepper to taste
- Cut the stem off of the brussels sprouts.
- In a medium sized bowl, individually shred the sprouts on a mandoline. It doesn’t need to be perfect, just slaw like pieces.
- Add the pecans on top of the slaw.
- In a small saucepan, sauté the turkey and red onions together. You won’t add any oil, butter, etc to the pan. The turkey will get a nice brown color cooking this way with the onions.
- Once the turkey gets a little brown, remove the onions and turkey from the heat and set aside to cool down.
- In the bowl with the sprouts and pecans, add the olive oil, lemon juice and honey.
- Add in the cooled down turkey and onions.
- Give all of those ingredients a little toss.
- Add a little salt and pepper to taste.
- That’s it! You can serve this on top of a burger, as a side, on top of bbq. So many options and it’s delicious.
Grilled Jalapeño Poppers
- 5 Jalapeño poppers, sliced long ways and deseeded
- 8 oz of cream cheese, softened
- 1 tbs garlic powder
- 1 tsp taco seasoning
- 1/2 cup shredded cheddar cheese
- 10 slices of bacon, thick or thin- (I prefer thick)
- Heat your grill to medium-high heat.
- While that’s heating up, slice and deseed your jalapeños and set aside.
- In a medium mixing bowl, combine the cream cheese, garlic powder, cheddar cheese and taco seasoning. Stir until combined.
- To assemble, grab a half of a jalapeño and spoon a hearty amount of the cheese mixture into the “bowl” shape of the jalapeño.
- Wrap that in one piece of bacon ensuring the cheese is completely covered. As the bacon cooks, it’ll shrink and the cheese will begin to show, but to start, you want it completely covered.
- Continue assembling the rest of the poppers.
- Grab your grill plate and lay the poppers cut side down and set it on the grill. Close the lid and let it cook for 5-7 minutes.
- Open the grill and using tongs, flip the poppers over and set them on the higher shelf on your grill so they can cook without getting burnt, but also crisp up nicely.
- After cooking on the other side for 15-20 minutes, remove from heat and enjoy!
Spicy Summer Salad
- 1/2 pineapple, chopped
- 1/2 zucchini, chopped
- 6 slices of baguette, toasted in a skillet with olive oil
- salt to taste
- 1 tsp basil
- 1/4 cup Louisiana hot sauce
- 3 tbs honey
- 1 tbs apple cider vinegar
- 1/2 cup queso fresco
- In a mixing bowl, mix the zucchini, pineapple, salt and basil in a bowl.
- In a separate bowl, mix together the hot sauce, honey and apple cider vinegar to make the hot honey sauce.
- To toast the baguette, cut the baguette into 1 /2 inch wide slices. Put a little olive oil in a skillet on medium heat and cook both sides of the baguette, flipping after a couple minutes so the sides are light brown, but not burnt.
- Arrange your toasted baguette slices on a plate.
- Begin spooning the pineapple and zucchini mixture on top of the baguette.
- Drizzle the hot honey over each piece.
- Sprinkle each piece with queso fresco.
Dazzling Summer SoupThis soup is not too heavy for that summer heat! The sweetness of the strawberries cuts down the acidity of the tomatoes. The depth of flavor is wild!! Can’t wait for you to try it!Time: 25 minutesServes: 1-2Ingredients:– 6-8 strawberries, diced– 2 large heirloom tomatoes, diced (or regular)– 1 tbsp butter– 2 cloves garlic, minced-1/3 cup goat cheese– pinch salt and pepper– chili flakes-1 bunch of basil– edible wildflowersDirections:1. Heat medium pot2. Brown butter and garlic for 1-2 minutes3. Stir in tomatoes and strawberries4. Turn heat to low, cover with a lid, and let stew for 15-20 minutes5. Use and immersion blender or nurtibullet to blend soup until smooth6. Add back into the pot and add goat cheese7. Stir in until silk smooth8. Plate with extra goat cheese, basil, chili flakes, and edible flowers
Peach Caprese SaladItalian grandma approved! This tasty salad is bound to be a staple on your table this summer!!Serves: 2Time: 5 minutes
- 2 tomatoes
- 1 peach
- 1 bunch of basil
- 1/2 cup walnuts
- 6 slices of fresh mozzarella cheese
- Drizzle olive oil & balsamic vinegar
- Pinch salt & pepper
- Slice tomatoes into 6 slices as well as peaches
- Pair together and drizzle with olive oil and balsamic vinegar
- Sprinkle salt and pepper then serve
Chef Lexi “Breakfast Potato Pizza”Easy 2-ingredient pizza dough with breakfast toppings that will get your day started off right! Seriously so filling and delicious!Time: 25 minutesServes: 1-2Ingredients:
- 1 cup greek yogurt
- 1 1/2 cups flour
- 2-3 thinly sliced yellow potatoes
- 1 diced red pepper
- 1 tbsp olive oil
- 1 tsp garlic salt
- 1 cup asiago cheese
- 1/3 cup diced chives
- 3 eggs cooked how you prefer
- pinch salt and pepper
- Balsamic or fig reductionDirections:
- Knead together yogurt and flour until moisture is out
- Grill on a pizza stone or cast iron skillet at high heat for 4-6 minutes
- Flip, and add sliced potatoes thinly in a circle
- Sprinkle with olive oil, cheese, garlic salt, and red peppers
- Cook for 7-10 minutes or until crust is crispy
- Add eggs, a pinch of salt, pepper, chives and reduction
Our St Louis Foodies & Contributors/in The Sauce /by Tony White
Join us in welcoming Lexi Linsenman as a contributing foodie that uses our produce to create amazing food.
It’s me! Here is just a short bio and recipe for “Fiesta Butternut Squash Soup”. I promise my schedule will free up after next weekend to buckle down more. Attached are some selfiesss, not sure which theme you’re going for (;
My name is Lexi Linsenman and all I do is think about food!
Designing different dishes and plating it in a colorful way is my creative outlet. Essentially it’s “edible art”! I then use these wonderful dishes to feed friends, family, and fuel my workouts.
I recently graduated from Fontbonne University with my Dietetics degree. Once my internship is complete and I pass the RD exam, I hope to inspire others that healthy food can taste amazing! Eventually I would like to start my own company centered around food marketing and designing menus for facilities such as elementary schools and nursing homes.
1 medium sized butternut squash
1 diced onion
3 tbsp butter
1 tbsp olive oil
1 packet fiesta ranch dip
2 tomatoes, cubed
4 tbsp heavy whipping cream or greek yogurt (optional)
3 cloves garlic, diced
2 cups of water (depending on consistency you want)
1-2 Thai chilies, diced (depending on if you want heat)
Fresh bread, croutons
Heat the oven to 400. Wrap butternut squash in tinfoil and cook for 45-60 minutes. If it is a larger squash it may need more time. Wrapping the squash in tin foil steams it from within and saves your hands from cutting up such a hard vegetable.
Once done, cube the squash and peel off the skin. Save the seeds for roasting and topping the soup.
In a large pot, combine olive oil, butter, garlic and onions. Cook for 2-3minutes
Add squash, tomatoes, fiesta ranch packet, water, and Thai chilies.
Let come to a boil, cover and reduce to simmer for 25-30 minutes
Once done, top soup with heavy cream/yogurt if desired, croutons or bread. If you want to add more protein too, black beans and shredded chicken add nicely to the mix.
Marie Cooks shares one of her delicious pasta dishes…
I ran into my friend Tony White on Friday. We worked together at the last corporate job either of us had. He was always bringing in good stuff from his garden, tomatoes, cucumbers, spinach, etc. Well, he gave up corporate life and became a full-time farmer and now he supplies fresh produce to the restaurants around town. He is the “farm” in “Farm to Table”.
I had been saying I need to reach out because I was seeing so much good stuff on his Facebook page but just hadn’t gotten around to it. So, imagine my surprise when I was sitting at lunch on Friday and the hostess came up with a big paper bag and asked if we were the cooks – Tony had seen us come in and put together a care package for me.
Needless to say, I was thrilled. (Tony stopped by on his way out and said he threw in the eggplant because he wanted to see what I would do with it. I’ve never cooked eggplant before so I’ve been doing some research and I think I have come up with a good recipe, but that’s a post for another day.)
Today we are talking Pasta Amatrice, Friday evening I looked at my husband and said, “What am I going to do with all those cherry tomatoes? That’s a lot of salad…” He suggested Pasta Amatrice.
Pasta Amatrice is super easy and so good, especially if you have fresh tomatoes. So Saturday I set off for the store for provisions. I really didn’t need much; all it takes to make this sauce is some pancetta, onion, garlic and basil and, of course, tomatoes. The salty pancetta with the sweetness of the tomatoes is just wonderful and it is so easy to make. Bacon and tomato pasta, give it a try!
prep 10 mins
cook 45 mins
total 55 mins
yields 2 servings
1/2 pound pancetta cut in 1/4″ slices (you can use bacon if you can’t find pancetta)
2 pints cherry tomatoes, quartered
1/2 onion chopped
2 cloves garlic minced
1/4 tsp red chili flakes
1 cup loosely packed chopped fresh basil
Cut the pancetta in 1/4″ cubes and add to a large skillet over medium heat. Cook until brown and crispy. This will take 15-20 minutes if you are using pancetta, 8-10 minutes for bacon. Remove from the pan and drain off all but about 2 tablespoons of the fat. Add pancetta back to the pan with the onion and saute until the onion starts to get soft, about 8 minutes. Add the quartered tomatoes, red chili flakes and garlic and simmer for another 15 minutes or so until the tomatoes break down and become saucy. Add the basil and serve over pasta with a sprinkle of Parmesan cheese.
Marie Cook is a retired Grandma from St Louis and she loves to cook. Her mother knew fifty ways to feed a family of six on a pound of hamburger and had a knack for making something wonderful out of whatever she happened to have on hand at the time. She was a great teacher and taught Marie well. Today she cooks for her husband and herself on a regular basis, but she also feeds the family they all get together. She has recipes that are easy weeknight dinners, others suitable for date night or entertaining a large crowd. Her recipes are flexible and easy to adapt and prepare. You can view more of her recipes at mariecooks.com.
YELLOW TOMATO VODKA MARINA SAUCE/in The Sauce /by Tony White
This recipe features our MightyVine yellow heirloom tomatoes, grown exclusively for St. Louis chefs!
13-14 large yellow tomatoes
1/2 c EVOO
12 whole cloves of garlic, minced
3 cloves of garlic, grated in sauce
1 medium onion, diced
1/4 – 3/4 tsp fresh ground
1/4 – 3/4 tsp fresh ground white pepper
1 tsp. oregano
1 tsp. raw sugar (add more to taste)
3 shots vodka
2 tbsp rice wine vinegar
1/2 C bone broth (chicken or beef your preference)
1 small can tomato paste (2 if you want thicker sauce)
10 basil leaves, chopped
1/4 C fresh parsley chopped. 10 bay leaves whole
1. Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
2. In a medium skillet, heat 2-3 tablespoons of the olive oil and add the garlic, chopped parsley and basil and onions. Add salt, pepper, oregano and sugar, stirring and cooking over low heat until the garlic and onions are translucent.
3. Remove the tomatoes from the ice bath, peel off skins and put in a strainer or cheesecloth while placing the tomatoes in a separate bowl. Scoop out the seeds and jelly into the strainer or cheesecloth as well. Once finished, put the strainer over the tomatoes and push the remaining skis and seeds through the strainer into the bowl of tomatoes or squeeze the cheesecloth essentially doing the same. Throw out the remains.
4. Add the tomatoes and stir in vodka, vinegar, tomato paste, bay leaves, & 2-5 tablespoons of olive oil. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the bone broth, simmer on low for 15 to 20 minutes and season to taste.
5. Once cooked, remove from heat, put the tomato sauce in the blender and puree until smooth.
6. Seve with penne or your favorite pasta.
Sue Donze creates recipes for her blog, Pretty Much Paleo STL. When she’s not in the kitchen, she is a special education autism teacher and loves to Crossfit and spend time with her awesome husband.