1 pound Linguine pasta, cooked al dente
¼ cup slivered fresh garlic
½ cup extra virgin olive oil
4 cups chopped fresh heirloom tomatoes
½ cup Sauvignon Blanc (I used Kenwood Vineyards Sauvignon Blanc)
1 cup chicken or vegetable stock
1 cup whole basil leaves
In heavy bottomed sauté pan, heat olive oil. Drop in garlic and cook until it becomes translucent. Add tomatoes and sauté for one minute. Add stock and wine and simmer for 2 minutes. Season the sauce with kosher salt and cracked black pepper. Add basil leaves, remove from heat and toss in pasta. Serve immediately with cheese on top. Recipe inspired from our Executive Chef – Robin Lehnhoff-McCray.
If you’ve read my previous post, then you know that I just harvested an array of multicolored Heirloom tomatoes from the garden. All shapes, colors and sizes: Cherokee Purples, Yellow Valencia, Purple Russian and Oxacan Jewels just to name a few. Since these vibrant beauties are ripe and ready to eat, I’ve decided to add them to as many dishes as possible this week. Therefore, for today’s post I married the Heirlooms with one of my favorite snacks: edamame. Healthy, easy to make and gorgeous to look at, this is the perfect salad to enjoy during the warm days of summer.
Heirloom Tomato & Edamame Salad
2 cups edamame, cooked and cooled Heirloom Tomatoes, chopped (I used 6 small tomatoes) 3 tablespoons soy sauce 1/2 tablespoon olive oil (if you have sesame oil that would be a great substitution) Green onions, chopped Sea salt, to taste