Cherry Tomato and Goat Cheese Appetizer

Cherry tomatoes will be ripe soon. Here's an easy recipe sent in from our extended Farm Friend Family. Thanks, Deborah!

Ingredients:

1 pint cherry tomatoes
2 dashes salt and pepper
2 tablespoons olive oil (can use smoked olive oil for a hint of smokiness)
1/4 cup red onion or green onions, finely chopped
8 oz crumbled goat cheese
rice crackers (original recipe called for frozen mini pastry shells)
finely chopped herbs to taste (chives, Italian parsley, e.g.)

Preheat oven to 400. Wash and dry cherry tomatoes. Mix them with olive oil and salt and pepper to taste. Put on a baking tray and bake for about 10 minutes, until softened and skins start to split. Cool for 5 minutes.
Mix thinly sliced onion, goat cheese, herbs, and roasted cherry tomatoes. Mound on rice crackers. Can top with a fresh cherry tomato quarter.

Sriracha Slaw

Sriracha Slaw

Rob with Chinese cabbage

A yummy recipe from some of our terrific farm members.  This one was made by Tim and Steve from Spirit Fire Retreat Center, who get two farm shares each week from our farm and turn it into true deliciousness.  They shared some of this salad with us and it is great!

From Steve:

Randy Clemens, author of the Sriracha Cookbook series, was a guest at our retreat center. The gorgeous Chinese cabbage from Sweet Morning Farm inspired our appetites and he inspired us with his recipe for Sriracha Slaw. It was delicious and amazingly fresh. The thai basil, the apple mint, and the cabbage were standout ingredients! And it’s very easy to prepare… we thought we’d share the recipe with you. His books are awesome (http://thesrirachacookbook.com), as long as you are a fan of spicy Sriracha Sauce! 

Enjoy!

Steve & Tim

Sriracha Slaw

Dressing:

1/3 cup all-natural peanut butter

1/4 cup fresh squeezed lime juice

1/4 cup fresh pineapple or fresh squeezed orange juice

1/4 cup Sriracha

2 cloves garlic, minced

2 tablespoons fish sauce

1 tablespoon ginger paste

2 tablespoons sugar

Slaw:

1 1/2 pounds chinese cabbage

1/2 pound purple cabbage

2 carrots, peeled  and julienned

2 red bell peppers, seeded and julienned

1 jalapeño, seeded and minced (optional)

6 green onions, mostly white part, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

Salt and freshly ground black pepper

coarsely chopped fresh thai basil for garnish

lime slices for garnish

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple or orange juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

To make the slaw, in a large bowl, mix together the chinese and purple cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season and salt and pepper to taste. Garnish with the basil and lime slices. Serve immediately to retain crunch.