(2017) Vegetable Crostata with Tomatoes

This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.

(2017) Pasta with Roasted Cherry Tomatoes

I went a little crazy at the farmers markets this weekend and came home with about five different kinds of cherry tomatoes. I just finished roasting up a pan. Some I’m eating on toast, but the rest will be used in this recipe. It’s from “Seriously Simple: Easy Recipes for Creative Cooks” by Diane Rossen Worthington.

(2017) Tomato and Herb Dip

From Saveur magazine, you can use up all those tomatoes you’re accumulating. (Maybe you’re like me and went crazy at local farmers markets this weekend. I came home with a bushel basket’s worth of tomatoes from an organic farmer who sells at the Jonesboro Farmers Market.) It’s from chef Sara Hauman of Huxley restaurant in San Francisco. Yes, you’ll heat up your kitchen, but it sure will smell delicious.

(2017) Ratatouille Quiche

Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.

(2017) Gazpacho with Tomato Sherbet

I love gazpacho, especially when it’s as hot as it is right now. This recipe is from “Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long.” There’s the gazpacho and then there’s a sherbet. You can make one or the other, or both – but it’s a very impressive combination if you can make the time to do the sherbet. Gazpacho goes together in minutes.