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Stuffed Heirloom Tomatoes

Posted by Sheila Rhodes on

I think every gardener will know what I mean when I say that there comes a point every summer when you are faced with a dilemma. Tomato season is in full swing, you've already eaten a million fresh slices, put up tomato sauce and salsa, and are still harvesting buckets of tomatoes each day. You don't want to waste any of them, because you know you'll miss them mid-winter, but you are out of ideas on new ways to use them. 

 

 

 

We are starting to hit that point in our own garden, and I wanted to experiment with a variation on a favorite summer recipe of ours. One of the first things we do when tomatoes start to come in, is stuff them with sausage and cheese and serve them with fresh bread or over brown rice. I wanted to make a vegetarian version of this recipe, and had a jar of Roasted Garlic Spread in the fridge, and I came up with this recipe. 

 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes
(Full recipe summarized at end)

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

1. Preheat oven to 350 degrees.

 

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

 

 

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

 

 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

 

 

 

 5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

 

 

 6. Bake tomatoes for about 40 minutes. 

 

 

 7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

 

 

1. Preheat oven to 350 degrees.

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

6. Bake tomatoes for about 40 minutes.

7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

Read more

Stuffed Heirloom Tomatoes

Posted by Sheila Rhodes on

I think every gardener will know what I mean when I say that there comes a point every summer when you are faced with a dilemma. Tomato season is in full swing, you've already eaten a million fresh slices, put up tomato sauce and salsa, and are still harvesting buckets of tomatoes each day. You don't want to waste any of them, because you know you'll miss them mid-winter, but you are out of ideas on new ways to use them. 

 

 

 

We are starting to hit that point in our own garden, and I wanted to experiment with a variation on a favorite summer recipe of ours. One of the first things we do when tomatoes start to come in, is stuff them with sausage and cheese and serve them with fresh bread or over brown rice. I wanted to make a vegetarian version of this recipe, and had a jar of Roasted Garlic Spread in the fridge, and I came up with this recipe. 

 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes
(Full recipe summarized at end)

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

1. Preheat oven to 350 degrees.

 

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

 

 

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

 

 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

 

 

 

 5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

 

 

 6. Bake tomatoes for about 40 minutes. 

 

 

 7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

 

 

1. Preheat oven to 350 degrees.

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

6. Bake tomatoes for about 40 minutes.

7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

Read more


Cherries

Posted by Sheila Rhodes on

Just as Strawberry season ends, Cherry season begins!

 

We picked up the first of these gorgeous sweet cherries from our favorite orchard Frecon Farms in Boyertown, PA. 

 

We've turned the first batch around into our delicious savory Cherry Bourbon Chipotle Spread. Sweet cherries, simmered in Kentucky Bourbon, with a generous helping of Chipotle Peppers to add some smoky heat.

 

This low-sugar, savory spread is perfect on a hamburger instead of ketchup, a cheese plate, grilled pork chops or steaks, or a personal favorite - pulled pork tacos. We'll post the recipe and some pictures soon.

Read more

Cherries

Posted by Sheila Rhodes on

Just as Strawberry season ends, Cherry season begins!

 

We picked up the first of these gorgeous sweet cherries from our favorite orchard Frecon Farms in Boyertown, PA. 

 

We've turned the first batch around into our delicious savory Cherry Bourbon Chipotle Spread. Sweet cherries, simmered in Kentucky Bourbon, with a generous helping of Chipotle Peppers to add some smoky heat.

 

This low-sugar, savory spread is perfect on a hamburger instead of ketchup, a cheese plate, grilled pork chops or steaks, or a personal favorite - pulled pork tacos. We'll post the recipe and some pictures soon.

Read more


Recipe - Tacos with Cherry Bourbon Chipotle Spread

Posted by Sheila Rhodes on

Cherry Bourbon Chipotle Spread is a favorite in our house. I'll make an extra batch for our personal pantry, and it never seems to last us through the year. We'll serve it with grilled porkchops or steaks, use instead of ketchup on a hamburger, or just serve with cheese and crackers.

 

Our favorite way to use this spread, however, is to make pulled pork (in a crockpot) and serve as tacos with rice and beans or a salad for a quick, easy meal!

 

 

(Crock Pot) Pulled Pork Tacos with Cherry Bourbon Chipotle Spread

 

Serves 6-8


4-5 lb pork butt (aka pork shoulder)
1 large sweet onion (chopped)
Salt & Pepper
1 can diced tomatoes
4 garlic cloves, peeled & smashed
Flour Tortillas
Cherry Bourbon Chipotle Preserves
Misc. Toppings (shredded cabbage, cilantro, lime wedges, sour cream)

 

Directions:
Place onions in bottom of crock pot. Generously rub pork butt with salt and pepper, place in crock pot, add can of tomatoes (juice and all) and garlic to crock pot. Cook on low for 8 hours (or until pork is tender enough to be shredded). Remove pork and shred, place in bowl and set aside. Strain juices through 2 layers of cheesecloth, add back to pork until just covered.
Serve with Cherry Bourbon Chipotle Preserves and your favorite toppings in flour tortillas and a side of rice and beans.

Read more

Recipe - Tacos with Cherry Bourbon Chipotle Spread

Posted by Sheila Rhodes on

Cherry Bourbon Chipotle Spread is a favorite in our house. I'll make an extra batch for our personal pantry, and it never seems to last us through the year. We'll serve it with grilled porkchops or steaks, use instead of ketchup on a hamburger, or just serve with cheese and crackers.

 

Our favorite way to use this spread, however, is to make pulled pork (in a crockpot) and serve as tacos with rice and beans or a salad for a quick, easy meal!

 

 

(Crock Pot) Pulled Pork Tacos with Cherry Bourbon Chipotle Spread

 

Serves 6-8


4-5 lb pork butt (aka pork shoulder)
1 large sweet onion (chopped)
Salt & Pepper
1 can diced tomatoes
4 garlic cloves, peeled & smashed
Flour Tortillas
Cherry Bourbon Chipotle Preserves
Misc. Toppings (shredded cabbage, cilantro, lime wedges, sour cream)

 

Directions:
Place onions in bottom of crock pot. Generously rub pork butt with salt and pepper, place in crock pot, add can of tomatoes (juice and all) and garlic to crock pot. Cook on low for 8 hours (or until pork is tender enough to be shredded). Remove pork and shred, place in bowl and set aside. Strain juices through 2 layers of cheesecloth, add back to pork until just covered.
Serve with Cherry Bourbon Chipotle Preserves and your favorite toppings in flour tortillas and a side of rice and beans.

Read more


Strawberries

Posted by Sheila Rhodes on

Strawberry season! The first fruits to ripen in our part of Pennsylvania. In my opinion, it's the perfect way to kick off the busy season. 

 

 

 

 And what a season it's been already! We've partnered with our favorite local Strawberry grower - Living Hope Farm, a certified naturally grown farm about 5 miles away from our kitchen. Small Batch Kitchen has already picked up and prepped 488 pounds of strawberries so far this season! 

 

You can now find our Balsamic Strawberry and Chocolate Strawberry spreads at farmer's markets and on our online store. 

 

 

 

Read more

Strawberries

Posted by Sheila Rhodes on

Strawberry season! The first fruits to ripen in our part of Pennsylvania. In my opinion, it's the perfect way to kick off the busy season. 

 

 

 

 And what a season it's been already! We've partnered with our favorite local Strawberry grower - Living Hope Farm, a certified naturally grown farm about 5 miles away from our kitchen. Small Batch Kitchen has already picked up and prepped 488 pounds of strawberries so far this season! 

 

You can now find our Balsamic Strawberry and Chocolate Strawberry spreads at farmer's markets and on our online store. 

 

 

 

Read more


Cheese Tasting

Posted by Sheila Rhodes on

You'll notice that we frequently suggest using our spreads on a cheese plate. Sometimes it can be a little overwhelming once you get to the cheese section or specialty cheese store to know what to get, and what to serve with the cheeses that you select. 

 

We recently had a get together with family, and my mother in law requested that I bring some cheeses and spreads to share. You don't have to ask me twice - cheese and charcuterie are one of our favorite things to put together in the summer. No cooking and super delicious.

 

I selected two flavored fresh goat cheeses - honey and herbed, a hard cheese - similar to a Parmesan, a sharp cheddar, and (everyone's favorite) brie. I also picked up a nice assortment of olives and pickled mushrooms, cured meats, and crackers.

 

 

In terms of SBK Spreads, I set out our Roasted Garlic, Balsamic Strawberry, Sour Cherry, Cherry Bourbon Chipotle, and Blueberry Basil. Some of my favorite pairings are below. 

 

 

 

 

 

Herbed Goat Cheese with Blueberry Basil Spread. 

This Blueberry Basil is so versatile it would also be great with Mozzarella, Brie, or Feta. 

 

 

 

 

 

 

Honey goat cheese with Sour Cherry Spread. 


This spread is nice and tart, pairing well with tangy cheeses (other goats and feta).
It also makes a wonderful topping on a cheesecake - cutting the sweetness of the cake nicely.

 

 


Sharp cheddar with Cherry Bourbon Chipotle Spread. 

This spread is also great on meats on your charcuterie board. 

 

 

 

 

 


Parmesan with Roasted Garlic Spread. 

 

This is another spread that is nice and versatile. Great on all the cheeses or meats. 

 

 

 

 

 

Brie with Balsamic Strawberry.

 

The Balsamic Strawberry was a fan favorite at the picnic. This spread would also pair well with mozzarella and basil, and was delicious on the goat cheese. 


 

 

Brie is a versatile cheese - pairing well with all the spreads, and a crowd pleaser. 

 

Tips:

Most cheese shops sell smaller samplings of cheeses. I try to buy a larger wedge of what I know my guests will enjoy (brie, cheddar, fresh goat cheese) and then I buy a few smaller wedges of other cheeses (hard cheeses, some funky blues, or smoked cheeses). And you don't need to go crazy with the selection - just a few different cheeses are enough to have fun experimenting

 

Take the cheese (and spreads) out of the fridge about an hour before serving. The flavors are more intense if they aren't cold. 

 

Don't be afraid to experiment or try new cheese. You never know when you'll find your new favorite!

Read more

Cheese Tasting

Posted by Sheila Rhodes on

You'll notice that we frequently suggest using our spreads on a cheese plate. Sometimes it can be a little overwhelming once you get to the cheese section or specialty cheese store to know what to get, and what to serve with the cheeses that you select. 

 

We recently had a get together with family, and my mother in law requested that I bring some cheeses and spreads to share. You don't have to ask me twice - cheese and charcuterie are one of our favorite things to put together in the summer. No cooking and super delicious.

 

I selected two flavored fresh goat cheeses - honey and herbed, a hard cheese - similar to a Parmesan, a sharp cheddar, and (everyone's favorite) brie. I also picked up a nice assortment of olives and pickled mushrooms, cured meats, and crackers.

 

 

In terms of SBK Spreads, I set out our Roasted Garlic, Balsamic Strawberry, Sour Cherry, Cherry Bourbon Chipotle, and Blueberry Basil. Some of my favorite pairings are below. 

 

 

 

 

 

Herbed Goat Cheese with Blueberry Basil Spread. 

This Blueberry Basil is so versatile it would also be great with Mozzarella, Brie, or Feta. 

 

 

 

 

 

 

Honey goat cheese with Sour Cherry Spread. 


This spread is nice and tart, pairing well with tangy cheeses (other goats and feta).
It also makes a wonderful topping on a cheesecake - cutting the sweetness of the cake nicely.

 

 


Sharp cheddar with Cherry Bourbon Chipotle Spread. 

This spread is also great on meats on your charcuterie board. 

 

 

 

 

 


Parmesan with Roasted Garlic Spread. 

 

This is another spread that is nice and versatile. Great on all the cheeses or meats. 

 

 

 

 

 

Brie with Balsamic Strawberry.

 

The Balsamic Strawberry was a fan favorite at the picnic. This spread would also pair well with mozzarella and basil, and was delicious on the goat cheese. 


 

 

Brie is a versatile cheese - pairing well with all the spreads, and a crowd pleaser. 

 

Tips:

Most cheese shops sell smaller samplings of cheeses. I try to buy a larger wedge of what I know my guests will enjoy (brie, cheddar, fresh goat cheese) and then I buy a few smaller wedges of other cheeses (hard cheeses, some funky blues, or smoked cheeses). And you don't need to go crazy with the selection - just a few different cheeses are enough to have fun experimenting

 

Take the cheese (and spreads) out of the fridge about an hour before serving. The flavors are more intense if they aren't cold. 

 

Don't be afraid to experiment or try new cheese. You never know when you'll find your new favorite!

Read more