Main Dish is the weekly Red Stick Spice newsletter with ideas and inspiration fresh from the Red Stick Farmer's Market. Each week we tackle what's local, abundant and seasonal.
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Here's the Main Dish for June 11...
Tomato, Tomahto. Summertime tomatoes are short-lived, so grab them while you can. There's no such thing as "too many tomatoes" when you have this recipe at your side. Load up a pan of tomatoes and make these Slow Roasted Tomatoes. Cherry, beefsteak, grape, heirloom or creole--all tomato types are invited to this party!
We love the combo of our Basil Extra Virgin Olive Oil and 18 Year Balsamic. But honestly, any Olive Oil or Balsamic Vinegar combo will do! Leave this sauce chunky and spoon over a block of feta or onto a plate of scrambled eggs. Give them a whirl in a food processor or blender for an amazing sauce. Warm, room temp or cold, you'll find yourself dipping your spoon into this sweet saucy goodness.
Want Main Dish recipes and seasonal produce solutions sent right to your inbox?Sign Up for our Newsletter.It's that beautiful time of the year again when tomatoes of all kind are in abundance! For this Main Dish, we pulled one of our favorite recipes for tomatoes that you should try right now. Use any type of tomato. Heirloom, Cherry, or Creoles will do and even okay if they are a little mushy. This slow roasted dish features our rich 18 Year Aged Balsamic and Basil Extra Virgin Olive Oil. The end result is juicy, garlic-y roasted tomatoes bursting with flavor. Fold into pasta or layer right onto toast. Maybe even this Caprese Toast?
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