- Mixed cherry tomatoes (Sungold, red, purple)
- Red and yellow onions
Community Food Collaborative:
- Carmen peppers
Blenheim Organic Gardens:
- Tuscan kale
- Gold beets
- Yellow peaches (Saunder's Brothers--Piney River, VA)
From Bon Appetit July 2015
Tomato-Peach Salad with Tofu Cream
8 ounces silken tofu
4 tablespoons Sherry vinegar, divided
4 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
Kosher salt, freshly ground pepper
3 medium heirloom tomatoes, cut into 1" wedges
1 pint cherry tomatoes, halved
2 medium peaches, cut into 1/2" wedges
1/2 small red onion, thinly sliced
1/2 cup fresh corn kernels (from 1 medium ear)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil, plus sprigs for serving (Can substitute with more tarragon or parsley if chervil unavailable)
3 thick slices grilled or toasted country-style bread, cut lengthwise into wide strips
Blend tofu, 2 tablespoons vinegar, 1 tablespoon oil, and 1 tablespoon soy sauce in a blender until light and smooth; season tofu cream with salt.
Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.
Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
From Bon Appetit March 2016; modified for Carmen peppers
Beets with Pecorino, Pecans, and Carmen Peppers
Beets (such as Chioggia, red, and/or golden), scrubbed
4 tablespoons olive oil, divided, plus more for drizzling
4 sprigs thyme
¼ cup red wine vinegar
⅓ cup pecans
¼ small red onion, very thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)
Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.
Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.