Tomato Pie
Adapted from Spend with Pennies

*local option available

Ingredients

• 1 Pie Crust (single)
• 1 cup Mozzarella Cheese (shredded, divided)
• ½ cup Cheddar Cheese (shredded, divided)*
• 3 Large Tomatoes (about 24 ounces)*
• 1 teaspoon Kosher Salt
• ½ teaspoon Garlic Powder
• ½ teaspoon Oregano*
• add Black Pepper (freshly ground)
• ⅓ cup Fresh Basil Leaves (chopped)*
• ¼ cup Mayonnaise
• 1 cup Grape Tomatoes (halved)*

1. Line a pie plate with pastry, add a sprinkle of cheese, and bake for a few minutes.
2. Peel the tomatoes and then slice, salt, and let drain. Fill the pie crust with layers of tomatoes, cheese and herbs.
3. Combine the remaining cheese with mayonnaise and dot the top with the cheese mixture.
4. Bake until browned and bubbly.

Cider-Braised Chicken With Apples and Kale
Adapted from Epicurious

*local option available

Ingredients

4 servings

• Step 1

  Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.

  Step 2

  Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.

  Step 3

  Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.

  Step 4

  Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.

  Step 5

  Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.

Deconstructed Pear Pork Chops 
Adapted from Taste of Home

*local option available
Ingredients

• 1 package (6 ounces) cornbread stuffing mix or homemade
• 4 pork loin chops (6 ounces each)*
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 tablespoons butter
• 2 medium pears, chopped*
• 1 medium sweet red pepper, chopped
• 2 green onions, thinly sliced

DIRECTIONS

• Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper.
• Top with stuffing and onions. Cook, uncovered, over medium heat until a thermometer inserted in pork reads 145°, 8-10 minutes.

Peach Pizza
Adapted from Savory Experiments 

*local option available
Ingredients

• 1 pre-baked pizza crust or sub Tumbleweed Pizza Dough*!
• 2 teaspoons extra-virgin olive oil
• 1/2 cup mozzarella cheese, shredded
• 1/3 cup Gorgonzola or Feta* cheese, crumbled 
• 2 tablespoons shallots, minced
• 1 1/2 peaches*, thinly sliced and pitted (more or less depending on the size of the peach and your crust)
• 2 tablespoons balsamic reduction sauce*
• 1 cup fresh arugula*

DIRECTIONS

• Preheat oven and pizza stone (or pizza baking sheet) to 400 degrees.
• Brush extra virgin olive oil evenly over crust to create a barrier and prevent cheeses from sogging up the crust. Sprinkle mozzarella, shallots and Gorgonzola evenly over crust. Top with peach slices in whatever pattern or non-pattern you desire.
• Bake at 400° for 11 minutes or until crust browns and cheese is bubbly.
• Remove pizza and immediately drizzle balsamic reduction sauce evenly. Place a fresh arugula in the center of the pizza, slice and serve. Enjoy your Peach and Gorgonzola Pizza!
• If you’ve tried this recipe, come back and let us know how it was! 

Savory Melon Salad
Adapted from Farm Flavor Give Recipe

*local option available
Ingredients

• Ingredients
• ½ cup Pepitas (green raw pumpkin seeds)
• ¼ teaspoon Salt
• ¼ teaspoon Garlic Powder
• ½ Cantaloupe (or honeydew and/or peeled)
• 2 Green Onions (sliced thinly)
• ½ cup Feta Cheese (crumbled)
• 2 tablespoons Fresh Lemon Juice
• 2 tablespoons Honey

DIRECTIONS

• Heat oven to 400 degrees.
• Toss pepitas in salt and garlic powder and place on a cookie sheet. Brown them slightly in the oven for about 8 minutes. Remove from oven and cool.
• With a vegetable peeler, slice peeled melon into ribbons. Place on a platter. Sprinkle onions, feta cheese and pepitas evenly over the top.
• Whisk together the honey and lemon juice. Drizzle over the melon and serve immediately.

Peach Corn Salsa
Adapted from Give Recipe

*local option available
Ingredients

• 1 large ripe peach, peeled and diced*
• 3 large not too ripe peaches, diced*
• ½ cup corn*
• 2 large tomatoes, diced*
• 1 red bell pepper, finely diced*
• 1 green chilli peppers, chopped*
• ¼ cup red onion, diced*
• 1 tablespoon fresh thyme
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 and ½ tablespoons lemon juice

DIRECTIONS

• Combine everything except salt, olive oil and lemon juice,
• Whisk together lemon juice, olive oil and salt. Pour it over the salsa and give it a good stir and serve.

Grilled Shishito Peppers with Aioli
Adapted from All Recipes

*local option available
Ingredients

• 1 tablespoon sesame oil

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

• 20 shishito peppers*

• ⅓ cup mayonnaise

• 2 teaspoons soy sauce

• 1 teaspoon sesame oil

• 1 clove garlic, minced

DIRECTIONS

• Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.

• Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.

• Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.