Recipe by Courtney McDonal; Serves 6
Ingredients:
-4 large heirloom tomatoes, sliced ¼ inch thick
-4 ounces salty blue cheese, such as Bleu d’Auvergne or Roquefort
-1 small red onion or torpedo onion, thinly sliced
-1/4 cup fresh basil leaves
-2 Tbsp extra-virgin olive oil
-salt and pepper, to taste
On a large platter, lay out the tomato slices in a shingled pattern. Crumble the blue cheese evenly on top, then layer the sliced red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the tomatoes with the olive oil and season to taste with salt and pepper. Serve immediately.
Category: Baked Goods
PlacerGrown ingredients used: Eggs Pumpkins Walnuts
Ingredients:
Instructions:
Preheat the oven to 350º (325º if using a Pyrex glass pan). Set aside a 9-by-13-inch baking pan; do not grease. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs until frothy. Add the sugar, pumpkin, oil, spice, and vanilla. Beat on low speed to combine, then increase to medium speed. Beat 1 minute. Addthe flour, baking powder, baking soda, and salt; beat on low speed 2 minutes. Add the nuts and stir to combine. Pour into the baking pan. Bake on the center rack for about 40 minutes, until the cake is golden brown, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack at least 1 hour before frosting. To prepare the frosting, beat the butter and cream cheese with an electric mixer until fluffy. Add the powdered sugar and vanilla and beat on low speed until fluffy. Add a bit more powdered sugar if necessary to make a stiffer frosting. This makes a tasty thin layer; you can double the frosting recipe and make an extra thick layer, if desired. Scrape the frosting into the center of the cake and, using a metal spatula, spread to the corners in an even layer. Store in the refrigerator and cut pieces right out of the pan. Makes 12 to 16 pieces
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