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!

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.

Crunchy Roasted Radishes

Here’s a way to use the entire radish plant that you’re sure to enjoy! The crunch of the pistachio is amazing and elevates this dish.

From Jenn Pope, RD

crunchy roasted radishes photo

Main Ingredients

1 bunch TRF radishes, greens and radishes separated & washed.

1 1/2 tbsp soy sauce or liquid aminos

1 tsp local honey

1/2 tsp butter, room temperature

1 tsp lemon juice

2 tbsp shelled pistachios, roughly chopped

Recipe Steps

  1. Preheat the oven to 500 degrees. Cut radishes in half and toss soy sauce, honey, butter and radishes together. Let sit for about 5 minutes.

  2. On a baking sheet lined with aluminum foil and sprayed lightly with oil, place radishes "face down" and put in the oven to roast for 10-15 minutes. Be sure to keep the remaining sauce in the bowl and not add to the baking sheet. While radishes are baking add lemon juice to the remaining sauce and toss radish tops.

  3. Once radishes are done roasting, toss with radish tops. Sprinkle with pistachios and serve.

Grilled Bok Choy

This recipe is a great way to use up summer's bok choy harvest! Throw these on the grill for a tasty side dish to go with your protein of choice!

From Jenn Pope, RD

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Main Ingredients

1 large head of Twisted River Farm Bok Choy

1.5 tbsp soy sauce

1 tbsp local honey

2 tsp olive oil

1 tsp minced garlic

Hot sauce, optional

Recipe Steps

  1. Wash bok choy and slice in half lengthwise. Make sure to keep the core until ready to eat. This will help keep it all together during the grilling process.

  2. Whisk together soy sauce, garlic, and honey. Feel free to add a dash or two of hot sauce for some spice.

  3. Just before grilling, brush both sides of both heads with the sauce mixture. Place bok choy on the grill with the stalks over the direct heat source and leaves on the outer edge of the grill. This will cook fast, about 2 minutes total on each side, brush with more sauce as needed while this cooks.

  4. After both sides have been grilled, remove from heat and serve immediately with additional sauce as needed.

Additional Notes

The char on the leaves is amazing! These soak up so much flavor and still have some great crunch to them!

Creamy Pea Shoot Pasta Salad

This is a healthful twist on your typical macaroni and pea salad! One suggestion to bring this full circle, is to add small cubes of cheddar cheese. That would add a nice sharp yet creamy bite to really feel like you are at a spring picnic or potluck.

From Jenn Pope, RD

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Pea Shoot Pesto

Ideas for serving!

- Drizzle over the protein of your choice. Try with chicken breast or salmon filets.

- Add to your favorite whole grain pasta.

- Add to a turkey sandwich or panini with extra pea shoots.

- Toss with your favorite roasted veggie. This is awesome with roasted eggplant!

From Jenn Pope, RD

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