Beefsteak Tomato Sandwich
If you’ve never tried this, you are definitely missing out! What better way to experience and enjoy the incredible flavors of one of our fresh, local, and organic tomatoes than by building a sandwich where it can really shine. After many satisfying tests, we can vouch that this is one of our best summer recipes. This sandwich really showcases the delicious flavors of a perfectly ripe tomato, one of the ultimate joys of gardening.
Ingredients Serves 1
1 beefsteak tomato
2 slices of your favorite sandwich bread
Salt and Pepper to taste
- Toast bread lightly
- Cut tomato into 1/8 to 1/4-inch thick slices
- Spread mayonnaise liberally onto one side of each piece of toast
- Add tomato slices and sprinkle generously with salt and pepper
Photo credit: https://www.pinterest.com/pin/211174970073999/
Bell Pepper Bruschetta
Did you know that not all bruschetta is made with tomatoes? For our pepper loving peeps, this is an excellent alternative. Using peppers in this recipe also creates a rich, sweet, delicious flavor and texture that is sure to be a crowd pleaser!
Ingredients Serves 4-6
1 red bell pepper
1 yellow bell pepper
2 Tbps. olive oil
½ tsp. sugar
2 Tbps. fresh basil leaves
Salt and pepper to taste
1 loaf Baguette (or bread of choice)
Gorgonzola or blue cheese
- Preheat oven to 375
- Slice 1 red and 1 yellow bell pepper into thin strips, removing seeds
- Heat 2 tablespoons of olive oil in a medium pan over medium-high heat
- Add peppers and cook until soft, about 12-15 minutes
- Sprinkle with ½ teaspoon sugar and cook for another 2 minutes
- Add 2 tablespoons basil leaves, salt and peppers
- Slice a baguette crosswise into 18 thin round slices
- Brush the bread with olive oil
- Arrange the slices on a baking sheet lined with parchment and toast in oven for 7-10 minutes, until lightly browned
- Top each toast round with a teaspoon of the pepper mixture and 2 small pieces of room temperature gorgonzola or blue cheese
- Pop tray back into oven for 1 or 2 minutes to warm through, then serve
Photo credit: https://thiswifecooks.com/sweet-bell-pepper-bruschetta
Eggplant with Garlic Sauce
based on a recipe by Caroline Phelps: https://pickledplum.com/eggplant-garlic-sauce/
This is an absolutely delicious dish. Simple ingredients and thoughtful preparation elevate this often misunderstood garden fruit into a main or side you will want a second helping of. Here at Trellis, we love eggplant! Properly prepared, it can add a number of textures to dishes and acts as the perfect carrier for phenomenal flavors – like garlic! Follow the easy steps below to make the most of this garden star, and you will see how variations of this dish became a staple in restaurants around the world.
Ingredients Serves 3-4
2-3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped (alternatively, you can cut an Italian style eggplant into 3 inch strips, 1 inch wide)
2 tablespoons peanut oil
4 large cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
2-3 dried red chilis, chopped
4 scallions, finely chopped
2 tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon black vinegar (if you do not have black vinegar, you can substitute rice vinegar)
2 teaspoons soy sauce
1 tablespoon dry sherry
1 teaspoon sesame oil.
- Whisk all the ingredients for the sauce into a bowl and set aside
- In a large pan over medium heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
- Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
- Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all vegetables are coated.
- Turn the heat off and serve with white or brown rice.
Photo credit: http://www.generalthai.menu/product/eggplant-with-garlic-sauce
Quick and Easy Refrigerator Pickles
Pickles are one of the best ways to make your garden harvests last longer. They will usually consist of cucumbers as the main ingredient, but you can also pickle many other crops like beans, peppers, beets, onions, garlic, and many more! This recipe is a quick and easy method for making delicious pickles that live in your refrigerator.
Ingredients Makes 2 quarts
6 medium sized cucumbers (1.5-2lb)
1-¼ cups of white vinegar, or apple cider vinegar
8 large cloves of garlic
2 cups water
3T Kosher Salt
2 teaspoons coriander seed
1 teaspoon mustard seed
½ teaspoon red pepper flakes
1 teaspoon black pepper
8 sprigs of dill.
- Heat the vinegar, salt, sugar, and water, and all spices over medium heat. Stir until combined and let the brine cool. Store in fridge until ready to use.
- Slice your cucumbers into the preferred size and shape. You can cut them into thin slices, halves or spears depending on your preference.
- Crush your garlic cloves and add to the mason jars.
- Stuff both quart sized mason jars with the sliced cucumbers.
- Carefully pour your brine into the jars until the cucumbers are completely covered by liquid.
- Store these in your fridge for 24 hours before serving. The pickles can then be kept in your fridge up to 1 month, and will improve in flavor as they soak up the brine.
Photo credit: blog.katescarlata.com