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Tomatoes have had a thriving growing season, and it’s time to reap the rewards. They have been coming up aplenty over the past few weeks, and it’s time to start turning them into some delicious recipes!

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SUN DRIED 

TOMATO PASTA

1 1/2 tsp. kosher salt, divided, plus more for pasta water

1 (7-oz.) jar julienned sun-dried tomatoes in olive oil

1 lb. boneless skinless chicken breasts

3/4 tsp. ground black pepper, divided

1/2 medium yellow onion, finely chopped

1 (6-oz.) can tomato paste

3 cloves garlic, chopped 

1 tsp. lemon zest

1/4 tsp. red pepper flakes

1 1/2 c. chicken broth

1 lb. linguine

4 oz. cream cheese, cubed

1 (5-oz.) container baby spinach

1 c. grated parmesan, plus more for serving

Bring a large pot of salted water to a boil. Drain the sun-dried tomatoes, reserving the oil.

Slice the chicken into 1/2-inch thick slices and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a large pot, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. Add the chicken, and cook until lightly golden, 3 to 4 minutes. Remove to a plate. 

In the same skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the onion, remaining 1 teaspoon of salt and remaining 1/2 teaspoon of pepper. Cook, stirring frequently, until soft and lightly golden, 3 to 5 minutes. Add the tomato paste, garlic, lemon zest, and red pepper flakes. Cook until fragrant, 1 minute. Whisk in the chicken broth and reduce the heat to medium-low. Simmer and reduce the sauce by one third, about 10 minutes. 

Meanwhile, cook the linguine in the boiling water according to package directions. Drain the pasta, reserving 1 ½ cups of pasta water.

Stir the cream cheese, sun-dried tomatoes, and spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to 3 minutes. Remove from the heat. Add the parmesan, pasta, and cooked chicken, using a pair of tongs to toss. Add about 1/2 cup of pasta water to loosen the sauce. Add more pasta water if needed, 2 tablespoons at a time, until the sauce is smooth. Serve with extra parmesan.

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CORNBREAD SALAD

For the cornbread salad:

1 11.5-ounce package cornbread mix

3 c. shredded sharp cheddar cheese, divided

1 c. buttermilk

2 large eggs

1/3 c. unsalted butter, melted

1/4 c. chopped pickled jalapenos

Nonstick cooking spray

12 oz. thick-cut bacon

2 15-ounce cans pinto beans

3 plum tomatoes, seeded and diced

1 orange bell pepper, seeded and diced

5 green onions, thinly sliced, plus more to serve

1 1/2 c. thawed frozen corn

For the dressing:

1 1/2 c. sour cream

3/4 c. mayonnaise

1 (1-ounce) packet ranch dressing mix

2 or 3 chipotle peppers in adobo, seeded

1 tsp. lime zest

1 Tbsp. lime juice

1/2 tsp. ground cumin 

For the cornbread salad: Heat the oven to 375˚F.  

In a large bowl, whisk together the cornbread mix and 1 cup of cheddar cheese. In a medium bowl, whisk together the buttermilk, eggs, melted butter, and jalapeños. Pour the buttermilk mixture into the cornbread mix and whisk until well combined. Spray a 9-inch square baking pan with cooking spray. Pour the cornbread mixture into the prepared pan.

Bake until golden brown, 25 to 30 minutes. Allow to cool completely before cutting into 1 1/2-inch cubes.

Line a baking sheet with foil. Place the bacon on the prepared baking sheet. Bake until golden and crisp, 15 to 20 minutes, flipping halfway through. Allow to cool completely before crumbling.

For the dressing: In a blender, combine the sour cream, mayonnaise, ranch dressing mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if desired. Remove the dressing to an airtight container and refrigerate for 30 minutes to thicken.

Drain and rinse the pinto beans. In a small bowl, combine the tomato, bell pepper, and green onion. In a 3 ½-quart trifle dish, add half of the cubed cornbread. Layer in half of the pinto beans, 1 cup of cheddar cheese, half of the bacon, half of the corn, half of the tomato mixture, and ⅔ of the dressing. Repeat the layers one more time, beginning with the cornbread and ending with the remaining dressing. 

Chill for 2 to 4 hours. Serve cold with more sliced green onion.

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BAKED PARMESAN HERB TOMATOES

4 tomatoes, cored and cut in half crosswise

1 1/2 tsp. olive oil

1 clove large garlic, minced

1/4 c. grated parmesan cheese

1 Tbsp. minced parsley

1/2 tsp. dried oregano

1/4 tsp. salt

Preheat oven to 400ºF.

Place the tomatoes, cut side up, on a baking sheet or in a baking pan. Brush the cut side of the tomatoes with olive oil. Sprinkle minced garlic evenly over tomatoes.

In a small bowl, stir together Parmesan cheese, parsley, oregano and salt. Sprinkle cheese mixture evenly over the tomatoes.

Baked until cheese is melted and tomatoes are tender, about 15 minutes. Serve.

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HEARTY STEAK HOUSE SALAD

1 large sweet onion

1 1/4 lb. boneless top loin (New York strip) beef steaks

2 tsp. canola oil

1/2 c. light sour cream

1/4 c. fat-free (skim) milk

4 oz. blue cheese

3 tbsp. light mayonnaise

3 tbsp. fresh lemon juice

1 tsp. Hot pepper sauce

2 lb. beefsteak tomatoes

2 hearts romaine lettuce

Prepare grill for direct grilling on medium. Slice onion into 1/2-inch-thick rounds, keeping rings intact. Lightly brush onion slices and steaks on both sides with oil. Sprinkle steaks with 1/4 teaspoon each salt and pepper.

Place onion and steaks on hot grill grate. Cover grill. Cook onions 4 to 5 minutes per side or until browned and tender. Cook steaks 3 to 4 minutes per side for medium (145 degrees F). Transfer onion and steaks to large cutting board. Let steaks rest 5 minutes.

Meanwhile, in food processor or blender, combine sour cream, milk, blue cheese, mayonnaise, lemon juice, hot pepper sauce, and 1/4 teaspoon each salt and pepper; pulse until smooth. Makes 1 1/2 cups dressing.

Cut onion slices into half moons; thinly slice steak. Place lettuce on large platter. Arrange rows of onion, steak, and tomatoes on top of lettuce. Serve with blue cheese dressing.

TFD: Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.

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