We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!
This dish, updated from Debbie Athearn’s traditional family recipe, is a great way to enjoy the flavor of tomatoes that are too ripe to slice for fresh eating. A combination of red and yellow peppers makes for a… Read More
Cornmeal and cheese will help bind the filling, so choose ripe, moist tomatoes for this pie because early-season, hot-house or under-ripe fruit will not provide the flavor and the moisture required here. A mix of field-grown heirlooms is… Read More
More than just a side salad, this dish can be served hot or cold. Try it as … a bruschetta topping; a layer in fish tacos — the meal that inspired this salad; a bed or sauce for… Read More
Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented summer dish.
This flavorful dressing will keep in the refrigerator for up to three weeks.
This is the simplest and best way we know of releasing the rich, sweet flavor of fresh garlic. Bonus: Covered in olive oil, the roasted garlic cloves will keep in the refrigerator for an extended period of time.
This simple skillet dish, from Martha’s Vineyard cookbook author Susie Middleton, adds garlic, ginger, lime and fresh herbs to make the most of our favorite midsummer crop: fresh, sweet corn. Serves 4 as a side dish 1 Tbsp…. Read More
This lovely gluten-free zucchini bread can be made with or without eggs, as the recipe contains sufficient leavening and moisture without them. And it’s dairy-free. Its delicate flavor and texture come from a secret ingredient: coconut milk.
This recipe was contributed by Vineyard Nutrition for our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.