Chef Farm-to-Table Kitchen
Simple, wholesome recipes crafted to highlight the natural flavors of this week harvests.
Chef Nadia
Rustic Heirloom Tomato Bruschetta
Toasted sourdough rubbed with fresh garlic, topped with chopped heirloom tomatoes, cold-pressed olive oil, and wild mountain thyme.
Prep Time : 15 mins
Servings : 4
Easy
Fresh Ingredients :
- 3 large Heirloom Tomatoes, diced
- 4 thick slices Heritage Sourdough Boule
- 3 tbsp Cold-Pressed Olive Oil
- 1 tbsp Wild Mountain Zaatar
- 1 fresh garlic clove
- Flaky sea salt to taste
Step-by-Step Method :
- Slice sourdough and toast lightly in oven or grill until crisp.
- Dice tomatoes and gently toss in a bowl with olive oil, zaatar, and a pinch of salt.
- Rub the warm toasted bread gently with cut garlic clove.
- Spoon seasoned tomatoes generously over the bread.
- Drizzle an extra splash of olive oil and serve immediately.
Chef Tariq
Skillet Farm-Fresh Shakshuka
Gently poached pasture eggs in a rich simmering sauce of fresh tomatoes, sweet peppers, garlic, and cold-pressed oil.
Prep Time : 10 mins
Servings : 3
Medium
Fresh Ingredients :
- 4 Pasture-Raised Organic Eggs
- 5 Heirloom Tomatoes, grated
- 2 Crisp Baby Cucumbers (for side salad)
- 2 tbsp Cold-Pressed Olive Oil
- 2 cloves garlic, minced
- 1 tsp cumin, sweet paprika, salt
Step-by-Step Method :
- Warm olive oil in cast iron skillet, add minced garlic and spices until fragrant.
- Add grated fresh tomatoes and simmer on medium low for 12 minutes until thick sauce forms.
- Make 4 gentle wells in the sauce and crack eggs directly into the pockets.
- Cover skillet and cook for 5 to 7 minutes until egg whites set with runny yolks.
- Serve hot with warm sourdough slices and sliced cucumbers.