Roasted Tomato Bruschetta

This roasted tomato bruschetta is a fabulously delicious way to enjoy TRF tomatoes! And if you want to savor the summer season in colder months, it freezes well so you can enjoy it any time of year!

Thanks to Registered Dietitian, Jenn Pope of Roots Nutrition Counseling, for this recipe.

Main Ingredients

4 - 6 large Twisted River Farm tomatoes

1 - 2 cloves garlic, minced

4 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp Italian seasoning

1/2 tsp salt

1 large baguette

Balsamic glaze

Fresh basil, as desired

Recipe Steps

  1. Preheat oven to 400 degrees. Spray a baking sheet and set aside.

  2. Wash and core tomatoes. Cut tomatoes into 4-6 pieces depending on the size and place into a bowl. Drizzle with olive oil, balsamic vinegar, salt, garlic, and Italian seasoning. Toss to coat.

  3. Place tomatoes on a baking sheet and place in the oven on the middle rack for 20-25 minutes.

  4. While tomatoes are roasting, slice baguette bread and toast in the oven for about 5 -10 minutes on the top rack until just lightly browned. Set aside.

  5. After 20-25 minutes of roasting tomatoes pull out of the oven and toss. Add them back into the oven on the top rack for about 5 minutes.

  6. Once tomatoes are roasted and bread is toasted, spoon the warm tomato bruschetta onto a baguette and drizzle with balsamic glaze. Top with fresh basil ribbons as desired!

Additional Notes

You can freeze this to savor in colder months and it still tastes great!

Honey Dill Roasted Carrots

This herbed carrot dish is a delicious blend of sweet and savory. Great for any time of year, but especially tasty for a new take on a Thanksgiving side dish.

Thanks to Registered Dietitian, Jenn Pope, for this recipe.

honey dill roasted carrots

Main Ingredients

1 bunch TRF carrots

2 tbsp olive oil

1 tbsp honey

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

1 pinch salt

Recipe Steps

  1. Preheat the oven to 375 degrees and spray a baking sheet with oil.

  2. Wash and trim carrots, peel if outsides are rough and covered with dirt after washing. Slice each carrot in half lengthwise. Place the carrots on the baking sheet.

  3. Mix together oil, honey, herbs, and pinch of salt in a small jar and drizzle over all carrots. Toss well.

  4. Place carrots in the oven and roast for 20-25 minutes. Serve immediately.

Turnip Au Gratin

Turnip Au Gratin is a great side dish to accompany cozy fall or winter meals. Try it for Thanksgiving and watch it become a new favorite!J

Thanks to Registered Dietitian, Jenn Pope, for this recipe.

Main Ingredients

2 large bunches TRF turnips, steams and leaves removed

2 tsp salted butter

4 ounces sharp cheddar cheese, shredded

1/4 cup parmesan cheese

1/4 cup heavy cream

3 sprigs fresh thyme

Garlic powder

Onion powder

Salt

Pepper

Recipe Steps

  1. Preheat oven to 400 degrees and grease a small baking dish with butter.

  2. Wash and slice turnips. Place a base layer of turnips at the bottom of the baking dish, enough to cover the bottom. Sprinkle with salt, pepper, garlic, and onion powder. Top with 1/3 of the shredded cheddar cheese. Repeat 2 more times.

  3. Add parmesan cheese, heavy cream, and fresh time to the top of the dish.

  4. Bake in the oven for 20-25 minutes. Broil for the last 30 seconds to a minute for golden brown cheese.

Sauteed Turnip Greens

Perfect to adorn your Thanksgiving table, these turnip greens make an excellent side, and you can feel good about reducing food waste in the process.

Thanks to Registered Dietitian, Jenn Pope, for this recipe.

Main Ingredients

2 bunches TRF turnip leaves and stems

1 small yellow onion, thinly sliced

4 strips of bacon, chopped

3 tbsp white wine vinegar

Recipe Steps

  1. In a pan, add raw bacon and cook for 1-2 minutes.

  2. Add in sliced onion and saute for 5-6 minutes over medium heat.

  3. Add in greens with vinegar and saute until greens are wilted.

  4. Serve immediately.

Tomato Confit Cacio e Pepe

We recently made this delicious tomato-filled recipe created by Gaby Dalkin, and had to share! This is a perfect way to put Twisted River Farm grape or cherry tomatoes and basil to use!

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Main Ingredients

10 ounces spaghetti

1 pound TRF cherry or grape tomatoes, quartered

1/3 cup olive oil

1/2 cup finely grated Parmesan

1/3 cup finely grated Pecorino

kosher salt to taste

2 teaspoons freshly cracked black pepper

Basil for garnish

Recipe Steps

  1. In a medium skillet, place the tomatoes and olive oil over medium high heat. Season with salt and pepper. Give the mixture a stir to combine.

  2. Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium and let simmer for roughly 30 minutes. Stirring every 10 minutes.

  3. After 30ish minutes, the tomatoes should be falling apart. Remove them from the heat and let cool for a few minutes.

  4. Meanwhile, cook the pasta until al dente. Reserve about ¾ cup of the pasta water once cooked and add to the tomato confit along with the cheese and the cooked and drained pasta. Season with salt and at least 2 teaspoons of freshly cracked black pepper. Taste and adjust as needed.

LeAFY Lemon Parmesan Tossed Salad

These greens are packed with a ton of nutrients and flavor and are dressed up with light ingredients that keep them the star of the show. Talk about summer in a bowl!
Thanks to Registered Dietitian, Jenn Pope for this recipe.

leftylemonsalad

Main Ingredients

1 Container TRF Harvest Blend

1 fresh lemon

2 - 3 tbsp olive oil

1/3 cup shaved parmesan cheese

Pinch of salt

Recipe Steps

  1. Add container of green to a large serving bowl.

  2. Squeeze lemon over the greens, removing all seeds.

  3. Drizzle olive oil over the greens and add a pinch of salt.

  4. Toss the salad with tongs making sure everything is evenly coated and well dressed.

  5. Add parmesan cheese before serving. Serve immediately.

Grilled Caesar Salad

A unique way to use TRF romaine that’s easy to throw on the grill while making steaks or pork chops!

From Jenn Pope, RD

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Main Ingredients

1 head TRF romaine lettuce

1/3 cup shaved parmesan

Olive oil

Salt

Pepper

Caesar dressing

1/2 cup mayo

1/4 cup plain Greek yogurt

1 - 2 tsp Worcestershire sauce

1/2 small lemon, juiced

1/4 cup grated parmesan

1 tsp minced or pressed garlic

2 tsp Dijon mustard

1/8 tsp black pepper

Pinch of salt

Recipe Steps

  1. Light your grill according to instructions. Add all ingredients for the dressing into a container and mix well. Set aside until lettuce is ready.

  2. Slice the head of romaine in half length-wise, keeping the core attached to keep the leaves together. Rinse with water and pat dry.

  3. Drizzle olive oil on both halves of the head of romaine. Sprinkle with salt and pepper.

  4. Place cut side down on the grill, over the coals or heat source for about 1-3 minutes depending how hot your grill is. Leaves should start to char and wilt slightly on the outside but keep their integrity on the inside.

  5. Remove the head of lettuce from the grill and sprinkle with shaved parmesan cheese. Drizzle dressing over the head of grilled lettuce and serve immediately.

Additional Notes

Grilled pork chops or steak make a great main to go alongside this salad.

Strawberry Summer Salad

A perfect sweet and savory salad that can be eaten as a main dish or on the side of a meal! A hit at potlucks and get togethers! From Jenn Pope, RD

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Main Ingredients

1/2 container TRF spinach

1/2 container TRF spring mix

1/2 cup fresh strawberries, sliced

2 stalks celery, sliced

2 green onions, sliced

1/4 cup sliced almonds

Strawberry balsamic dressing

1/4 cup olive oil

1/4 balsamic vinegar

1/3 cup fresh strawberries

pinch of salt

Recipe Steps

  1. Layer spring mix, spinach, sliced strawberries, celery, green onion, and sliced almonds in a large serving bowl.

  2. In a blender add oil, balsamic, strawberries, and pinch of salt and pulse until smooth and emulsified.

  3. Drizzle dressing over salad (you will use about half of the dressing) and serve immediately!

Additional Notes

Feta cheese would make an amazing addition to this salad. Top with grilled chicken for a complete meal!

Summer Steak Salad

We may not all agree on how steak should be done, but there is no doubt we can agree this salad will be a summer staple. Plus, you can get over half of these salad ingredients from TRF!

From Jenn Pope, RD

Main Ingredients

1/2 TRF Summer Crunch Lettuce

1/2 TRF Spring Mix

5 - 7 medium cherry tomatoes, halved

2 - 3 radishes, sliced

2 - 3 tbsp blue cheese (try gorgonzola for a more mild taste)

2 tbsp chopped, toasted pecans

4 ounces of grilled steak

Balsamic dressing

1 tbsp balsamic vinegar

1 tbsp olive oil

1 tsp honey or maple syrup

Recipe Steps

  1. Layer all salad ingredients on a serving platter or individual container.

  2. Whisk together balsamic dressing ingredients.

  3. Drizzle balsamic dressing over salad and serve immediately!