Local tomatoes from Green Grocer
Quality Olive Oils and Vinegars from Texas Olive Ranch
This week has been windy, grey, and freeeeezing here in Dallas. In line with the dreary weather, I’ve started a re-boot of sorts with my food intake. Less baked goods, more juices and veggies. My first day in, I was jonesing from a bad sugar withdrawal. After work, cranky, cold, and tired, I decided to swing by Green Grocer to get a juice. I would have loved to get a latte, but I’ve drastically cut back on caffeine as well. (Hence, the cranky)
Imagine my pleasure at spying a basket of the red, perfect beauties pictured above. How could I not by a few? They’re so pretty, organic, delicious-looking, but more importantly they were a colorful “Spring-ish” departure from the dull weather outside.
Yes. Yes, it is quite normal to photograph tomatoes while you weigh them.
I strolled along the aisles of Green Grocer, picking up some prosciutto and some yummy looking Texan Goat cheese.
It’s wrapped in twine. Just like a little present for your taste buds.
Once outside the store, clutching a cold juice and a bag full ‘o organic goodies, I realized that even though my treasured tomatoes screamed Springtime, it was still cold as you-know-what. But, I want Spring and I want.it.now!
While getting my stuff together in preparation for taking dozens of pictures of things I can’t eat on my diet blogging, it struck me that the same ingredients can be used to make two completely different salads. Using my favorite tools of the trade, oils and vinegars from Texas Olive Ranch, I whipped up some tomato awesomeness.
These salads would make a fantastic starter dish for a dinner party. They look fancy, use quality ingredients, and come together quickly. The cold version could even be prepped the morning of your party, but wait until serving before you drizzle the olive oil on top. Both recipes use the same core ingredients: beefsteak tomatoes, goat cheese, prosciutto, chives, sea salt, and pepper. You can easily omit the prosciutto to make this veggie-friendly.
Using a different olive oil and vinegar in each recipe completely changes the flavor profile. Using Hill Country Herb Garden paired with Figalicious balsamic vinegar makes the Spring Tomato Terrine salad a great partner for a simple pasta dish or grilled chicken. Using Garden Rosemary Olive Oil and Black Cherry infused Balsamic Vinegar for the warm Winter Tomato Terrine Salad made the flavors more assertive. This would pair well with lamb or beef.
*Please note these recipes are laid out for one serving. Simply multiply the ingredients by the number of persons to be served. Easy!
SPRING TOMATO TERRINE
Ingredients
1 small-sized Beefsteak tomato (organic preferred)
1 T. goat cheese
4 very thin slices Prosciutto
1 tsp. chopped chives
Olive Oil ( I used Herb Garden, available here)
Balsamic Vinegar (I used a Fig-based vinegar from Texas Olive Ranch, available at farmer’s markets in TX. Order a comparable product here)
Preparation:
1. Slice tomato into 1/4 inch slabs. Sprinkle sea salt and pepper on each slice. (Salt is your friend, people!)
2. Place a slice of tomato in center of small serving plate. Spread with 1/2 T. goat cheese (a little goes a long way) And top with two slices of prosciutto. Drizzle lightly with balsamic vinegar.
3. Repeat the process once more, ending with a slice of seasoned tomato. Sprinkle chives on top and generously drizzle Herb Garden olive oil on top of tomato.
Serve immediately.
Winter Tomato Terrine
Ingredients:
1 small-sized Beefsteak tomato (organic preferred)
1 T. goat cheese
4 very thin slices Prosciutto
2 T. panko breadcrumbs
1 tsp. chopped chives
Olive Oil ( I used Garden Rosemary, available here)
Balsamic Vinegar (I used Black Cherry, available here)
Preparation:
1. Preheat oven to 350 degrees. Grease desired number of small ramekins with Rosemary olive oil.
2. Slice tomato into 1/4 inch slabs. Sprinkle sea salt and pepper on each slice.
2. Place a slice of tomato in center of small ramekin. Spread with 1/2 T. goat cheese (a little goes a long way) and top with two slices of prosciutto. Drizzle lightly with balsamic vinegar.
3. Repeat the process once more, ending with a slice of seasoned tomato.
4. In a small bowl, mix Panko breadcrumbs with enough Olive Oil to coat. Gently press breadcrumbs onto top of terrine.
5. Bake in 350 degree oven for approximately 7 minutes, until warmed through and breadcrumbs are golden and toasty.
Serve immediately.
Dream of Spring.
recipes from the birdcage. 