Autumn Recipes to Warm the Soul
Its that time of year again, a time to reap the benefits of all the local organic produce in your area before the winter months begin to arrive. In New England we only have a bit over a month before we enter the quiet, hibernating season, and would like to share with you some of our favorite seasonal favorites from the farm to your table. Enjoy!
Roof Top Heirloom Tomatoes
- Paper thin slices of various heirloom tomatoes (fully ripe)
- 3 basil leaves (fresh) thinly shredded and sprinkled
- Pinch of coarsely ground 'smoked salt'
- 1/2 teaspoon fresh lemon zest
- Small squeeze of lemon drizzled
- Drizzle of high quality organic olive oil
- 1-2 Tablespoons Caramelized onions (recipe is below)
- Cracked fresh black pepper
To serve.. On LG plate, cover most of plate with a *very thin layer of tomatoes Sprinkle shredded basil, and caramelized onions. Sprinkle with zest, salt and pepper. To finish drizzle with good quality olive oil.
- 1 cup shallots or red onions sliced paper thin with
- 3 T olive oil
- 3 T nama shoyu
- 3 T date paste
- ½ t sea salt
In mixing bowl toss all ingredients well, coating the onions thoroughly with marinate. Allow to marinate for 2-4 hours. Strain before serving. Wll keep in marinate for 1 week. Serve with heirloom tomatoes