2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved
1 pound ripe stone fruits (a mix of plums, apricots, pluots and/or nectarines), halved
1/4 cup good olive oil
2 tablespoons maple syrup or brown sugar
1/2 teaspoon fine-grain sea salt
1/3 cup toasted almonds, chopped
2 tablespoons capers, drained
1/3 cup chives, chopped
8 ounces ciliegine mozzarella, halved
A handful of torn, fresh basil leaves
Zest of one lemon
An extra drizzle of olive oil or lemon oil (for finishing)
Flaked sea salt for finishing, (optional)
2 boneless, skinless chicken breasts, grilled to preference
1. Preheat the grill to 350°F. In a large bowl, toss half the tomatoes and stone fruits with the olive oil, maple syrup or brown sugar and salt. Arrange in a single layer on the grill. Allow the fruit to char a bit before flipping. Char the second side. Remove all of the tomatoes and stone fruits from the grill. Grill the chicken next, if this has not yet been done. Set aside to cool while you finish the other salad ingredients.
2. Halve the mozzarella, zest the lemon and chop the chives and basil leaves.
3. When ready to serve, gently toss the roasted fruits with the remaining raw fruits and a bit of olive oil, most of the almonds, chives and basil, as well as all of the capers and the mozzarella. Taste and adjust seasoning, if needed. Serve in individual bowls. Top with remaining 1 tablespoon each of almonds, chives and basil.
Sent to us by our CSA member, Lauren Roesti. She said,
Here is something I made last night and it was fabulous! I have a small garden for fresh herbs, but the tomatoes from CSA were amazing!
By Windset Farms
This beautiful Cameo® Elite tomato cake can be made a few days ahead and reheated. It tastes even better the next day!
1 Small head of cauliflower, cut into small florets
2 Tbsp Olive oil
2 Tbsp Butter
2 Cloves garlic, minced
1 1/2 tsp Kosher salt
8 Large eggs
1 Cup AP flour
1 ½ tsp Baking powder
¼ tsp Ground turmeric
½ tsp Ground cumin
pinch chili flakes
5 oz Parmesan cheese, grated
½ cup Fresh basil, chopped
1 ½ cup Cameo® Elite tomatoes, sliced
ground pepper to taste
Preheat the over to 400 degrees
Steam or roast cauliflower until tender, about 12 minutes
In a small skillet heat the butter and olive over medium heat and sauté the garlic for 3 minutes. Remove from the heat and set aside to cool. Transfer the garlic to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, salt, and pepper. Whisk until smooth before adding the cauliflower and tomatoes and stirring gently, trying not to break up the florets.
Spray a 9 1/2-inch/24-cm spring-form cake pan with cooking spray. Pour the cauliflower mixture into the pan, spreading it evenly.
Place in the center of the oven and bake for 40 to 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean.
Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.