serves 6-8

Ingredients

8 large peaches, pitted and sliced

8-9 heirloom tomatoes, thinly sliced

1 bunch fresh basil

4 oz thinly sliced prosciutto

16 oz fresh burrata

olive oil, as needed

flaky salt and freshly ground black pepper

fresh bread, for serving

Directions

Arrange the tomatoes, peaches, basil and prosciutto on a platter at random or in a pattern. (We used the pattern tomato, peach, basil, tomato, peach, basil, prosciutto).

Place the burrata in the center and drizzle everything with olive oil and season with salt and pepper. Serve with fresh bread. Enjoy!

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Take advantage of summer's bounty and serve up this twist on the classic caprese salad. The tart peaches paired with creamy burrata makes for one perfect bite!

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Ingredients:

2 1/2 pints cherry tomatoes

3 ears of corn, kernels removed from cob

2 oz diced pancetta

Handful of thyme or rosemary sprigs

1 shallot, thinly sliced

Olive oil, as needed

Salt and pepper, to taste

1 Pie Crust (homemade, recipe below or store bought)

1 tbsp cornmeal

1/4 cup freshly grated parmesan cheese

1 egg yolk mixed w/ 1 tsp water

3 green onions, sliced

Directions:

Preheat the oven to 450˚ F. Line a rimmed sheet pan with parchment paper and add the tomatoes, corn, pancetta, herb and shallots. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until tomatoes start to burst and the pancetta begins to crisp. Set aside to cool.

Meanwhile, turn oven down to 400˚F. Sprinkle the cornmeal on a cool surface and roll out the pie dough into a 12 inch round. Add the cooled filling, then gently fold the pie dough up over the edge of the filling, pleating it slightly as you go. Brush with the egg wash, then season with salt and pepper and sprinkle with the remaining cheese.

Bake for about 30 minutes, or until golden brown.

Feedfeed Pie Crust

Ingredients

For the Pie Dough

3 3/4 cups AP Flour

1/4 cup granulated sugar

2 tsp salt

1 cup plus 2 tbsp butter, cubed

1/2 cup ice cold water

1/2 cup ice cold vodka (straight from freezer works best)

Directions

To make the dough, set the cubed butter in the freezer for at least one hour before making the dough. When butter is frozen, add 2 cups of flour, sugar and salt to a food processor. Pulse a few times until well combined. Add butter and process until incorporated and the butter is broken into pea-sized clumps. Add the remaining flour and pulse a few times. Alternatively, you could do this step by hand with your fingers, a pastry cutter or two butter knives.

Dump contents of food processor into a large bowl then drizzle water and vodka over the flour mix and fold together gently until the dough starts to come together. Gather into a ball, then divide into three portions. Form dough into discs and wrap with wax paper or plastic wrap and set in the fridge for at least two hours, or overnight.

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These roasted vegetables would be great tossed with pasta for a quick and easy summer dinner. Just follow the directions (below) for the roasting the vegetables, cook a pound of pasta, then toss them all together. Finish with a bit of olive oil and parmesan cheese and serve.

"],["image_id",2928676],["video_id",415],["source_id",2]]},{"__iterable":"Map","data":[["type_id",2],["sponsor_id",null],["count_recipe_link_redirect",0],["recipe_structure",{"__iterable":"List","data":[{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",722],["post_id",6877291],["priority",1],["created_at",null],["updated_at","2019-07-24 12:48:27"]]}],["urls",{"__iterable":"Map","data":[["main","feedtheswimmers/video/-feedthewimmers-fried-green-tomatoes"]]}],["priority",1],["flags",12],["serving_amount_measurement",null],["created_at",null],["recipe_link",""],["recipe_type",1],["serving_amount",null],["nutrition_facts_text",null],["text","Jill gives sliced green tomatoes a quick cornmeal coating and fry for a delicious summer appetizer."],["affiliate_disclosure_text",null],["recipe","

Fried Green Tomatoes

5-6 large green tomatoes, slices about 1/3-1/2\" thick
1 cup cornmeal (not course)
1 tsp flaky sea salt
Lots of fresh ground pepper

For the pickled caper dipping sauce:

1/2cup mayo of choice
1-2 Tbs creme fraiche (sour cream and Greek yogurt good substitutes)
1 heaping TBS salt cured capers, rinsed and chopped
1/4 cup chopped bread and butter pickles, chopped
Juice of 1/2 lemon
Flaky Sea salt and fresh ground pepper to taste

Method:

Toss corn meal with salt and pepper

In a large preheated heavy bottomed skillet, heat about 1/4-1/2\" grape seed oil (or oil of choice) to about 350F (it will glisten, but not smoke)

Coat tomato slices and fry on each side about 2 minutes or until golden brown. Turn and continue with other side.

Set on paper towels or cooling rack and continue until all are cooked. You may need to add more oil as you go.

Stir together dip ingredients and season to taste. I love to add sriracha or other chili sauce if pickles aren't spicy.

Serve hot and enjoy! (These disappear quickly!)

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Join Jill of @feedtheswimmers for a tour of a few Montauk Farmers Markets and a quick recipe for Fried Green Tomatoes! For more delicious recipes by Jill of @feedtheswimmers, check out her blog here!

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Add in garlic, stirring until it gets golden, about 5 minutes. Add in red onion, pepper flakes and cook for another 5 minutes or so.","Add in Tuttorosso Tomato Paste and stir until it is darkened and combined, about 3 minutes.","Add wine and cook off for about 2 minutes. Once it is cooked off, add Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt and San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Using kitchen scissors, cut tomatoes so they start to break down. Add in basil, salt and pepper. Cover and cook in medium to low heat for 2 1/2 hours, stirring every so often.","Let cool and then use an immersion blender to blend your sauce until smooth (alternatively you could transfer to a food processor). Season to taste.","Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle and then cut into squares. [Note: Depending on how big your muffin tin is, you’ll want to make sure the squares cover the whole rim of the cup.]","Spray tin with non-stick oil and add your pastry squares. Add in about a teaspoon of marinara to each cup, followed by grated mozzarella and your soppressata. [Note: Make sure to not add too much filling to the tartlets as they will rise and can get messy.]","Bake for 12 minutes or until golden brown. Remove from oven and drizzle each with hot honey."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",722],["post_id",12269341],["priority",31],["created_at","2022-11-04 12:42:09"],["updated_at","2022-11-04 12:42:09"]]}],["urls",{"__iterable":"Map","data":[["main","bon__abbetit/video/puff-pastry-tartlets-with-soppressata-marinara-and-hot-honey"]]}],["priority",31],["flags",13],["serving_amount_measurement",null],["created_at","2022-11-04 12:42:09"],["recipe_link",null],["recipe_type",4],["serving_amount","12"],["nutrition_facts_text",null],["text","This is a take on an incredible pizza I’ve had in NYC with my family every holiday season that has a delicious spicy marinara, soppressata and hot honey. I turned that pizza into a delicious holiday appetizer!"],["affiliate_disclosure_text",null],["recipe",null],["author_id",2324043],["blurb_text",null],["preparation_time_additional",null],["cooking_time",10800],["status",0],["preparation_time",1500],["recommended_at",null],["updated_at","2022-11-04 12:42:09"],["count_rating_votes",2],["title","Puff Pastry Tartlets with Soppressata, Marinara and Hot Honey"],["deleted_at",null],["post_id",12269341],["sponsor",{"__iterable":"Map","data":[["id",75],["name","Tuttorosso Tomatoes"],["description",null],["logo_id",8513148],["website","https://www.tuttorossotomatoes.com/"],["created_at","2018-06-20 17:44:48"],["updated_at","2020-09-30 02:44:04"]]}],["video",{"__iterable":"Map","data":[["id",296724],["url","https://data.thefeedfeed.com/video/1667579510.mp4"],["created_at","2022-11-04 12:31:52"],["updated_at","2022-11-04 12:31:52"],["is_possible_broken",0],["is_big",0]]}],["id",12269341],["image",{"__iterable":"Map","data":[["id",9205294],["url","https://data.thefeedfeed.com/static/2022/11/04/166757958663653ec279c9c.png"],["path","https://data.thefeedfeed.com/static/2022/11/04/166757958663653ec279c9c"],["extension","png"],["type","internal"],["server",1],["created_at","2022-11-04 12:33:07"],["updated_at","2022-11-04 12:33:07"]]}],["feed_id",722],["rating","5.00"],["grabbed_at",null],["editor_text",null],["image_id",9205294],["video_id",296724],["source_id",2]]}]}],["count_rating_votes",4],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",722],["story_id",156],["created_at",null],["updated_at","2019-07-24 12:48:27"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","brooklynsupper/articles/heirloom-tomato-tartines/edit"],["main","brooklynsupper/articles/heirloom-tomato-tartines"]]}],["priority",26],["story_id",156],["flags",1],["created_at",null],["text","

By: Elizabeth Stark of Brooklyn Supper

I look forward to tomato sandwich season like kids look forward to Christmas. Each summer evening, as I water my little garden, I inspect the tomato plants and wait and watch until it's time to pluck the first perfectly ripe heirloom tomato from the vine. Then I head inside and start making the very first tomato sandwich of summer.

$\"\"$

A great tomato sandwich is a simple feast, one of those magical combinations that's so much more than the sum of its parts. At its most basic, you just need ripe tomatoes, good bread, a smear of mayo, and a little salt and pepper. Recently though, I've grown fond of an elevated version of the summer staple – one that brings together a colorful array of sliced heirlooms and thickcut grilled sourdough slathered in a simple herbed spread made with Hellman's Carefully Crafted Dressing, a bright and tangy eggfree alternative to traditional mayo. This lively herbed spread is made by stirring parsley, basil, dill, and garlic into Hellman’s Carefully Crafted Dressing & Sandwich Spread. Topped off with flaky sea salt, freshly ground black pepper, and a small pinch of minced herbs, it’s a summer sandwich you'll look forward to all year long.

$\"\"$

Heirloom Tomato Tartines with Herbed Spread

Makes: 4 Servings

Ingredients:

1/2 cup Hellman's Carefully Crafted Dressing & Sandwich Spread

1 teaspoon minced parsley, plus more for garnish

1 teaspoon minced basil, plus more for garnish

1 teaspoon minced dill, plus more for garnish

1/2 teaspoon garlic, minced

4 thickcut slices sourdough bread, grilled until light golden brown or toasted

4 heirloom tomatoes, cored and sliced 1⁄4 inch thick

flaky sea salt

freshly ground black pepper

Directions:

Working ahead of time, stir to combine Hellmann's Carefully Crafted dressing, herbs, and garlic in a small bowl. Cover and refrigerate 1 -2 hours or overnight. To make tartines, spread 1 -2 tablespoons herbed dressing on each slice of grilled bread. Add a layer of sliced tomatoes, sprinkle with a pinch each sea salt and pepper, and finish with a pinch of minced herbs. Serve right away.

This post sponsored by Hellmann’s, in partnership with TheFeedFeed

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Makes 2 servings

\n\n

We all know how challenging it can be to get dinner on the table. I’ll bring you guys into the inner circle of trust here and say, there are times when I just open up the freezer and toss a frozen pizza into the oven. However, far too often we overlook what might be sitting on the pantry shelf, the humble can of soup. Perhaps we worry it won’t be too filling, or that we’ll feel unsatisfied after eating it. Well worry no more - because we have partnered with our friends over at Progresso to show you how to take your soup “Up A Notch!”

\n\n

This is really the easiest thing you’ll do all day - promise! We started with a base of Progresso Hearty Tomato Soup, to which we added just a touch of cream (read: luxuriousness), and some really fun Pesto Cheese Tortilla Pinwheels. I dare you to try to not eat all of them before they go onto the soup.

\n\n

\n $\"\"$
\n
\n

\n\n

For the Soup:

\n\n

1 can Progresso Hearty Tomato Soup

\n\n

⅓ cup heavy cream

\n\n

For the Pesto Cheese Tortilla Pinwheels

\n\n

1 Large Flour Burrito Shell

\n\n

2 tablespoons prepared pesto

\n\n

¼ cup Shredded Mozzarella (or Italian Blend)

\n\n

⅛ teaspoon crushed red pepper flakes

\n\n

Fresh basil for serving

\n\n

Method:

\n\n

Heat Broiler to High and place rack at top of oven

\n\n

In a small saucepan, bring soup to a simmer - slowly add cream and stir to combine. Remove from heat and cover.

\n\n

While soup is coming to a simmer, spread pesto onto Burrito Shell and cover with cheese. Sprinkle crushed red pepper flakes over cheese. Place under broiler for 60-90 seconds, keeping very close eye on it, as it will brown quickly. Remove from oven once cheese starts to melt. Transfer to a cutting board and roll, tightly. Slice into ¼ inch slices and place back on cookie sheet, cut side down. Return to broiler for about 60-90 seconds until deep golden and crunch.

\n\n

To serve: Divide soup into two bowls, place 4-6 pinwheels in the center of the soup and top with basil. Serve remaining pinwheels on the side

Heirloom Tomato Caprese Salad with Basil Oil

We’ve officially reached peak basil season here in the North East - that point in the summer where you have so much basil that you cannot physically consume it as fast as it is growing. While it might sound like I am complaining, I am most certainly not. I spend a lot of my time during the winter longing for the taste of sweet basil and thinking of all the ways I will be able to use it. Not to mention, the over abundance of basil has driven me to become pretty crafty with how I make my basil overflow last. When I caught wind of the fact that Vitamix was introducing a new 20 oz. personal cup adapter for their Legacy machines, I knew exactly what I was going to make!

$\"\"$

I’ve been a long time user of Vitamix - and I have to say, besides my stove & dishwasher, it is the only appliance in my kitchen that gets used with frequent regularity - almost daily. However, the challenge I have always faced is that there are only two of us in the house, and the blender jar, clocking in at 64 oz. can sometimes leave me with more than we need - and I hate to waste! The new 20 oz personal cup & adaptor has been a game change for my kitchen - not only does it make just the right amount, but it works great for smoothies, sauces and dressings! The adapter comes with two cups and lids so you can take whatever you make on the go! As always, clean up is a quick task.

One of my favorite ways to use basil that either won’t get eaten or is just past prime is to make basil oil - a simple puree of olive oil and basil that gets strained into a beautiful, deep green oil. The whole process takes about 15 minutes start to finish and the oil not only keeps in the fridge for a few weeks - but it also freezes well and can be stored for up to 4 months.

$\"\"$

The oil is great drizzled on salads, soups, hummus, you name it! It adds not only beautiful color, but also just the right amount of basil taste! So this brings me to the recipe - which is a simple salad of heirloom tomatoes, buffalo mozzarella, basil and basil oil! The height of summer perfection.

Heirloom Tomato Caprese Salad with Basil Oil

Recipe by Kevin Masse

Serves 4-6

Ingredients:

4-5 Heirloom tomatoes (about 2 pounds) cored & sliced
1 7 oz ball of Mozzarella de buffala, drained and torn into large pieces
1 handful of fresh basil leaves, torn or thinly sliced
Flaky Sea Salt, such as Maldon
Pepper, to taste
3 tablespoons of Basil Oil (recipe follows)

To assemble:
Lay tomatoes on a large platter and tuck pieces of mozzarella under the slices. Scatter with fresh basil & season with salt and pepper. Drizzle with basil oil just prior to serving.

Basil Oil:

Note: You can make this oil with any herb you like - just remember the ratio - 1 part herb : 2 parts oil.

1 ½ cups Extra Virgin Olive Oil
¾ Cup packed basil leaves

Place basil leaves into the personal cup and pour in the olive oil. Attach the cup to the adapter and place on the machine. Blend at variable speed 10 for 30 seconds. Transfer oil to a small saucepan and bring to a simmer. Gently simmer the oil for 1 minute to set the color. Pour the oil into a fine mesh strainer, set over a bowl and lined with cheesecloth. Allow to drain for 5 minutes. Transfer to glass jars and allow to cool. Once cool, use as directed above and or store in the refrigerator for up to 3 weeks.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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