4ouncesgarlic and chive herbed cheesesuch as a soft goat's cheese
Salt and pepperto taste
Grated Parmesan cheesefor serving
Method
Cook the rigatoni according to package directions.
Meanwhile, heat olive oil in a large pan over medium heat. Add the crushed red pepper flakes and cook for about 30 seconds, until fragrant.
Carefully pour in the tomato sauce and bring to a gentle simmer. Stir in the cheese and cook until fully incorporated and smooth. Season with salt and pepper to taste.
Drain the pasta and add it directly to the sauce. Toss to coat evenly.
Serve topped with grated Parmesan and crusty French bread, if desired.
On sale this week (5/27-6/2): Organic Heirloom Tomatoes $3.99 lb. and Organic Mangoes 4 for $5!
‘Tis the season for salads! This simple, refreshing tomato-mango salad is not only healthy and light, but it’s the perfect addition to any summer party or bbq- or even just a side at the dinner table! What makes it special is the local basil leaves from Sandbrook Meadow Farm! Buy yours today and plant in your garden this spring.
Ingredients
2 Large Heirloom Tomatoes
1 Large Ripe Mango
1 1/2 Tablespoons Olive Oil
1 Teaspoon Rice Wine Vinegar
Pinch of Curry Powder
6 Basil Leaves
Salt and Pepper, to taste
Method
1. Core tomatoes and slice into 1″ cubes.
2. Remove the mango from the pit and cut in 1″ cubes.
3. Combine tomatoes and mangoes in a medium sized bowl.
4. In a food processor, combine oil, basil leaves, curry powder, vinegar and seasoning. Puree until thoroughly blended.
5. Drizzle the dressing over the mixed mango and tomato salad, top with additional chopped basil leaves (if desired) and enjoy!
Before you enjoy your refreshing tomato-mango salad, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
