Ingredients

• 3 tablespoons pistachios
• 1 pound mixed tomatoes, sliced
• Kosher salt, freshly ground pepper
• 1/8 cup Meyer Lemon Extra Virgin Olive Oil
• 1/8 cup White Balsamic
• 1/4 cup chopped parsley, plus leaves for serving
• 1/4 cup crumbled feta

Instructions

1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.

2. Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

Recipe adapted from Bon Appetit

Ingredients:

• 4 ripe tomatoes
• 3 Tbsp Pesto Extra Virgin Olive Oil
• 5 cloves of garlic, minced
• 2 Tbsp thyme
• 1/4 cup Parmesan cheese, grated
• Salt and pepper

Instructions:

1. Cut the tomatoes in half crosswise, season with salt and pepper. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.
2. Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with thyme and Parmesan. Serve immediately.

Recipe adapted from Food Network

There's nothing like a farm fresh tomato sandwich on a summer day! Try these 3 variations at home to bring excitement to your kitchen.

Tomato & Basil Mayonnaise Sandwich

Ingredients:

• 1 cup Hellmans Mayonnaise
• 1 Tbsp Basil EVOO
• 1 tsp Tuscan Dipper Herbs Mix
• 1 heirloom tomato, sliced
• 2 slices of bread, toasted

Instructions

1. Mix together basil EVOO, tuscan dipper herbs, and mayonnaise. Spread onto each slice of bread.
2. Place sliced tomatoes on one side of bread and cover with the other slice of bread. Cut in half and serve.

Recipe adapted from Food Network

Open-Faced Garlic & Tomato Sandwich

Ingredients:

• 3 oz feta cheese, crumbled
• 1/4 cup Hellmans Mayonnaise
• 2 Tbsp chives, minced
• 1 Tbsp Garlic EVOO
• 1 tsp Lemon Rosemary Garlic Salt
• 6 slices of bread, toasted
• 2 lbs mixed heirloom tomatoes, sliced

Instructions

1. Mash the feta with the mayonnaise and chives and season with lemon rosemary garlic salt.
2. Spread the mayonnaise on the toasts and top with the tomatoes.
3. Drizzle with olive oil and season with sea salt. Serve right away.

Recipe adapted from Food & Wine

"ELT" Egg, Lettuce, Tomato Sandwich

Ingredients:

• 2 slices of bread, toasted
• ¼ cup Hellmann’s mayonnaise
• 2 thick tomato slices
• 1 Tbsp Black Truffle EVOO
• Black Truffle Salt
• 2 hard-boiled eggs, peeled, sliced crosswise
• 3 leaves iceberg lettuce

Instructions:

1. Mix Black Truffle EVOO and mayonnaise. Spread on both bread slices.
2. Top a slice with tomatoes; season generously with Black Truffle Salt.
3. Arrange eggs over tomatoes.Top with lettuce, close sandwich, and cut in half before serving.

Recipe adapted from Bon Appetit

Ingredients

• 1 small seedless watermelon, cubed
• 3 Tbsp Basil EVOO
• 3 Tbsp Strawberry Vinegar or Watermelon Mint Vinegar

Combine all ingredients in a large bowl. Chill before serving. Enjoy!

Ingredients

• 4 ears fresh corn, shucked and kernels cut from cob (4 cups)
• 1 1/2 Tbsp EVOO
• Salt
• 1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
• 1/3 cup slightly packed cilantro leaves, chopped
• 1 jalapeno pepper, stemmed, seeded and minced (optional)
• 1 clove garlic, minced
• 3 oz Cotija cheese, finely crumbled
• 3 Tbsp mayonnaise (light or regular)
• 1 1/2 Tbsp Key Lime Vinegar
• 1/2 tsp Tex-Mex Street Corn Seasoning
• 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering. 

2. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total). 

3. Remove from heat and allow to cool slightly.

4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and vinegar and Tex-Mex Street Corn Seasoning and toss.

5. Serve immediately with more Tex-Mex Street Corn Seasoning to taste as desired.

    

   Recipe adapted from Cooking Classy

Compound butter is whipped butter with additional ingredients to enhance the flavor of the food it's spread on. Combinations can be sweet or savory with herbs, spices, sugar, etc. Vegans can substitute coconut oil or Butter Extra Virgin Olive Oil for butter. Compound butter is best paired with biscuits, rolls, grilled meats and vegetables.

To make compound butter, use a fork or hand blender to whip 1 stick of softened unsalted butter. Then, add the sweet or savory ingredients to the butter and blend well. Finally, mold the flavored butter into a log on a piece of parchment paper and chill for 2 hours before slicing.

The best compound butter seasonings for grilled sweet corn are Tuscan Dipping Herbs, Herbs de Provence, and Smoky Citrus Salt.

Source: Michalski, Dara. “6 Incredibly Delicious Compound Butter Recipes.” The Pioneer Woman, The Pioneer Woman, 28 May 2020, www.thepioneerwoman.com/food-cooking/recipes/a88011/how-to-make-compound-butter-recipes/.

Ingredients

• 6 ears fresh corn
• 2-3 Tbsp sour cream
• 1 Tbsp Lime EVOO
• 2 tsp Tex-Mex Street Corn Seasoning
• 1 Tbsp lime juice
• 1/4 cup queso fresco
• 1/4 cup chopped cilantro

Instructions

1. Preheat grill for high. Shuck corn and brush with lime extra virgin olive oil and wrap in foil. Grill for 15 minutes, turning every 3-4 minutes. Cool completely and cut kernels off the cobs.
2. Combine kernels, sour cream, lime juice, and Tex-Mex Street Corn Seasoning. Garnish with queso fresco and cilantro.

Recipe adapted from Let's Dish Recipes

Ingredients:

• 1 bottle Mango Tequila Jalapeño Grilling & Dipping Sauce
• Large shrimp, peeled and cleaned
• sweet yellow or white onion, peeled and cubed
• Mango peeled and cubed
• Shredded cabbage
• Cilantro leaves for garnish

Instructions:

Thread shrimp, mango and onions chunks on presoaked wood skewers. Grill and brush with Mango Tequila Jalapeño Grilling & Dipping Sauce. Plate kabobs on a bed of shredded cabbage and drizzle with more sauce. 

Recipe from Earth & Vine

Ingredients:

• 2 medium zucchini, sliced 1/4" thick
• 1 Tbsp Rosemary EVOO
• 1 Tbsp Meyer Lemon Balsamic Vinegar
• Rosemary Lemon Salt

Instructions:

1. Preheat grill on medium-high. In a large bowl, toss zucchini with oil and vinegar. Season with rosemary lemon salt, to taste.
2. Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
3. Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more
4. When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.

Recipe adapted from Skinnytaste

Ingredients:

• 2 boneless skinless chicken breasts, cut into 1" pieces
• 2 bell peppers (red and yellow) cut into 1" pieces
• 6 small baby bella mushrooms
• Tangerine Chili Ponzu Marinade & Dip
• Jasmine Rice

Instructions:

Marinate chicken in Tangerine Chili Ponzu Marinade & Dip for 2-4 hours. Thread chicken, bell peppers and mushrooms on skewers and grill. Serve over Jasmine rice and drizzle with Tangerine Chili Ponzu Marinade & Dip and serve.

Recipe from Earth & Vine