Pictures like the one above slay me. Somewhere, deep inside this Midwestern Girl, I long for a California lifestyle that is complete with an abundance of produce, great weather, a table that sits above a vineyard, and a delicious meal with friends.
I jest, because actually that picture is from the Midwest….the “Heart of America”…the “bread bowl”…where “farm to table” means only a few miles down the road (and not in another part of the state) and you can actually sit above a vineyard and have local wine. (Thank goodness for Amigoni Winery …is all I’m saying.)
Besides all of the farmers’ markets and roadside stands, we are also blessed with an amazing delivery service, Door to Door Organics, that sources many of their items from local farmers and producers in the area. So you get all the benefits of a Farmer’s Market, but the convenience of delivery to your door. (Plus, if you are a Redefined Mom Readers, we have an exclusive Door to Door Organics coupon code good for 50% off your first box – up to $30 in savings. Just use code redefinedmom at checkout.)
And because Door to Door Organics knows I’m always up for a challenge, the tasked me with receiving a box of local produce, meat, and other items and creating my own “Farm to Table” dinner.
Here is a list of all the local items I received:
- Schenker Farms B/S Chicken Breasts
- Wooly Acres Tomato Basil Pesto Sheep Cheese
- Farm to Market Bread Co Grains Galore Rolls
- Cupini’s Semolina Fettuccine
- City Market Coffee House A Brewed Awakening Whole Coffee Beans
- Organic Garlic
- Organic Heirloom Tomatoes
- Organic Romaine Lettuce
- Organic 4-Bean Mixed Sprouts
- Organic Rainbow Chard
- Organic Red Beets Loose
- Organic Lentil Sprouts
- Organic Purple Potatoes
- Organic Yellow Peaches
Honestly, there were about six things I could have made with the items I received, but I landed on an Heirloom Tomato Salad, Fettuccine with Tomato Vodka Cream Sauce and a Peach Galette for dessert.
These recipes are fairly simple, allowing the picked-at-its-prime produce and artisan meats/cheeses to really shine. (Which is really what you should do…have you had an heirloom tomato picked at its prime? Why would you want to ruin it with a heavy dressing?)
But for complete disclosure, I did also add a loaf of fresh sourdough bread, a bottle of champagne, and a bottle of red wine to our dinner.
Hopefully, this will inspire you to be adventurous and have your own Farm To Table meal. And now…the food.
Heirloom Tomato Salad
This Heirloom Tomato Salad recipe lets the full flavor of the tomatoes shine, while providing the right amount of creaminess and nuttiness with the feta cheese and pine nuts.
Recipe Yields: One heaping plate full, depending on how many tomatoes you use
Ingredients
5 Heirloom Tomatoes, sliced
2 tablespoons shallots, minced (or red onion if you are in a pinch)
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoon fresh basil, julienned
1/2 cup feta cheese
2 tablespoons toasted pine nuts
Directions
1. Toast pine nuts ahead of time by placing nuts in a dry saute pan and cooking over low heat for 5 to 10 minutes or until they are just turning brown. (They are easy to burn. Ask me how I know.)
2. Cut tomatoes into 1/4″ to 1/2″ inch slices. Place tomatoes on paper towel to drain for approximately 10 minutes.
3. Combine shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Slice tomatoes. Place on paper towels and allow to sit for 10 minutes.
4. Whisk in olive oil, salt and pepper to vinegar mixture. Set aside.
5. Place tomatoes on a large platter. Gently pour dressing over tomatoes and garnish with feta, basil and pine nuts. Let sit for 5 minutes and enjoy.
Lactose-Free Fettuccine with Tomato Vodka Cream Sauce
While this Lactose-Free Fettuccine with Tomato Vodka Cream Sauce secret is sheep’s cheese, which most people who are lactose-intolerant can eat it because it’s low lactose content. So indulge and enjoy.
Recipe Yields: Serves 4
Ingredients
1/4 cup olive oil
2 small yellow onions, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1.5 teaspoons dried oregano
1 cup vodka
2 cans of Red Gold Petite Diced Tomatoes, 28 oz, drained
2 teaspoons Kosher Salt
Black Pepper
3/4 pound of fresh fettuccine
2 tablespoons dried parsley
4 oz of goat or sheep’s cheese
Freshly Grated Parmesan
Directions
1. Preheat oven to 375 degrees.
2. Heat oil in a large oven proof saute pan or pot (if you have a cast iron dutch oven, get her out) over medium heat.
3. Add onions and garlic and cook for about 5 minutes, until onions are translucent.
4. Add red pepper flakes and oregano and cook for 1 minute more.
5. Add vodka and simmer for 7 minutes, until the mixture is reduced by half.
6. Add diced tomatoes, Kosher salt, and black pepper. Mix well. Cover with tight-fitting lid and place in the oven. Bake for 1.5 hours.
7. Bring a large pot of water to boil. Add pasta and cook to directions on the package. Drain and set aside.
8. Once tomatoes have been cooked, two cups at a time, pour the tomato mixture into a blender and puree until smooth.
9. Return pureed tomatoes to the pan/pot/dutch oven and add parsley and goat/sheep’s cheese and stir until cheese is melted and thoroughly distributed. Around 10 minutes. Add pasta to the sauce and cook for an additional 2-3 minutes.
10. Serve hot. Feel free to add grilled chicken or freshly grated parmesan.
Peach Galette with Honey
This Peach Galette recipe is the perfection of summer. Fresh, sweet peaches and flaky crust with just a hint of sweet honey. Serve with vanilla greek yogurt to make it more heavenly.
Recipe Yields: 8 Slices
Ingredients for the Crust
1.5 cups of all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 stick of unsalted cold butter, cut into small pieces
2 large eggs, one for crust and one for brushing
1 teaspoon fresh lemon juice
3 tablespoons ice water
Ingredients for the Filling
3 – 5 ripe peaches, pitted and cut into 1/4 ” to 1/2″ wedges
2 tablespoons honey
1 tablespoon all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh rosemary, chopped
1 tablespoon unsalted cold butter, cut into small pieces
Greek Vanilla Yogurt, for serving
Directions
1. Make the crust by pulsing the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like a course meal. Add the remaining butter and pulse until you get pea sized pieces. Add one egg, lemon juice, and 3 tablespoons of ice water and pulse until the dough clumps together, but hasn’t yet formed a ball. Turn dough out onto a piece pf plastic wrap, press into a disk and wrap. Refrigerate for at least one hour, but up to overnight.
2. Preheat oven to 400 degrees.
3. Line baking sheet with parchment paper. Roll our dough on a prepared (lightly floured surface) until it is 12-inch round. Transfer dough to prepared cookie sheet and refrigerate for 10 minutes.
4. Make the filling by tossing the peaches with honey, flour, vanilla and rosemary in a large bowl. Spoon peach mixture onto crust leaving about a 3 inch border.
5. Fold edge of the dough over the fruit by two inches and pinch corners as needed to keep fruit in place.
6. Lightly remaining egg with 1 teaspoon of water. Brush dough with egg wash. Refrigerate for 20 minutes.
7. Scatter remaining butter pieces over the fruit and bake until crust is golden brown and filling is starting to bubble, approximately 40 minutes. Let cool and then serve with vanilla greek yogurt and honey drizzle.
Remember if you are a Redefined Mom Reader, we have an exclusive Door to Door Organics coupon code good for 50% off your first box – up to $30 in savings. Just use code redefinedmom at checkout. And the best part…there is no further commitment. So get your own Farm To Table experience going and enjoy summer’s bountiful produce.
LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.
Disclosure: Door To Door Organics is a sponsor of RedefinedMom.com. However, the written remarks, recipes, and opinions are entirely my own. Want more information – check out my full disclosure statement.
