Visit our Deli this month for Chef Leah Caplan's Wedge Salad featuring Keewaydin’s heirloom tomatoes and Roth Kase Buttermilk Blue Cheese!
Here at Metcalfe's, whether we're bringing people or flavors together, we start with local ingredients like heirloom tomatoes from Keewaydin Organics.
Cook boldly at home with these three recipes from Chef Leah Caplan:
Fresh Tomato Sauce (no cooking!)
Combine in a bowl and let stand for at least 20 minutes for flavors to blend.
Heirloom BLT Salad Stack
Slice several different varieties of heirlooms horizontally into even thicknesses. Reassemble the tomatoes, alternating varieties and layering with a sprinkle of your buttermilk or blue cheese dressing between each slice. Place stack on a bed of green leaf lettuce. Crumble crisply-cooked local bacon over the top and enjoy with a nice wedge of French bread.
Tomato Mint Cooler
Muddle a quarter of a Yellow Striped Tomato & 4 mint leaves in a cocktail shaker, add ice cubes, 2 oz Death’s Door Gin, shake and strain into an ice filled glass and top with Q Tonic.
Garlic Rubbed Grilled Tomato and Cheese
Build a sandwich of sliced Cherokee Purple or other heirloom tomatoes and fontina cheese on a hearty white or wheat bread grill with butter or olive oil in a skillet or on a grill. When cheese is melted and bread is crisp, remove and rub the outside of the sandwich with the cut side of a clove of garlic that has been cut in half.