We love this tomato and cucumber salad because it’s light and refreshing, perfect for barbeques and picnics! Pick up a few tomato plants from Back Home on the Farm and use your tomatoes for this delicious side dish. 

You’ll need:

For the salad:

• 5 large tomatoes, quartered
• 1 English cucumber, peeled and sliced
• 1/2 large red onion, sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 pinch kosher salt and 1 pinch black pepper

For the dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon kosher salt + 1 pinch freshly ground black pepper
• 1 garlic cloves, minced
• 1/2 teaspoon honey or brown sugar (optional for low-carb, Keto, or sugar-free diets)
• 1 teaspoon dried oregano

To make: 

Combine all the vegetables, herbs, salt, and pepper in a salad bowl.

In another bowl, combine all the dressing ingredients. Pour the dressing over the salad and toss to combine. Refrigerate and serve when ready. 

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Warm up your belly with this delicious, veggie-packed soup! We like to serve it with a few slices of crusty bread. You can pick up tomato plants here at Back Home on the Farm. 

You’ll need:

• 1 small yellow onion, sliced
• 8 oz. cherry tomatoes, halved
• 4 garlic cloves, minced
• ¼ cup sun-dried tomatoes, chopped
• 1 tablespoon tomato paste
• 1 (15 oz) can cannellini beans
• 1¼ cup vegetable broth
• 1 tablespoon cornstarch
• 2 cups baby greens, like baby arugula or spinach
• ¼ cup cream cheese 
• Salt and pepper, to taste
• 1 small lemon, juiced
• ¼ cup fresh basil, sliced, to garnish

To make: 

Over medium heat, add 1 tablespoon of avocado or olive oil in a medium-sized saucepan. Add the onion and saute for 3 minutes until it’s soft and translucent. Add the cherry tomatoes and cook for another 5 minutes, stirring frequently, until they’re slightly softened.

Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute. 

Whisk the cornstarch with a splash of broth in a small bowl. Once blended, stir it into the rest of the vegetable broth.

Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer until slightly thickened and warmed through. 

Stir in the cream cheese until melted into the stew. Add the greens and cook until wilted, about 1 minute. Then, mix in the lemon juice. Add salt and pepper to taste. Top with basil. 

Serve over rice, quinoa, greens, toast, or all alone.

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Enhance your meals with flavor and flair while staying mindful of your health. Herbs and spices, with their depth and variety, offer a heart-healthy alternative to salt and sugar. Choose from an excellent selection of herbs here at Back Home on the Farm!

Basil
With its sweet and peppery flavor, it’s a great compliment to fish and meat dishes. It’s also excellent in pesto, marinades, dressings, and sauces.

Bay Leaves
Bay leaves are primarily used in soups, stews, meats, poultry, seafood, and sauces. They add a woodsy, bitter touch to dishes.

Mint
Sweet and cooling, mint is lovely in salads and pairs well with potatoes and peas. 

Thyme
This peppery and lemony herb adds a punch of flavor to fish, chicken, tomatoes, and roasted vegetables. 

Oregano
Grilling season is almost upon us! Grow this warm and spicy herb for marinating meats and seafood before grilling. 

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Herb marinades are a game-changer for steak lovers! Infusing steak with a blend of fragrant herbs adds a rich depth of flavor. The marinade’s acidity helps tenderize the steak, making it juicy and succulent. Pick up a variety of fresh herbs here at Back Home on the Farm. 

You’ll need:

• 1 cup fresh basil
• 3 scallions thinly sliced
• 2 tablespoons fresh thyme
• 2 tablespoons fresh mint
• 2 cloves garlic
• 1 jalapeno seeded and sliced
• 2 ½ teaspoons salt
• 1 lemon lemon zest
• ½ lemon lemon juice
• ¼ cup olive oil
• 2½ lbs steaks

To make: 

Combine all ingredients except the steaks and place them in a food processor, then pulse until a paste forms.

Pat the meat dry and place it in a shallow baking dish or a freezer bag. Cover the meat with the marinade and refrigerate it for at least 30 minutes or overnight.

When ready to cook, heat the grill to high. Use a paper towel to pat the meat dry, leaving on as much paste as possible. Grill over direct heat or under the broiler until browned on both sides, about 3-6 minutes per side if 1 to 11/4 inches thick and 6-9 minutes if 2 inches thick. Let rest for 5-10 minutes.

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