Heirloom Tomato And Avocado Stack Food

TOMATO, BASIL, AVOCADO AND FETA STACKS

Steps:

• With a small knife, cut the avocados in half crosswise. Remove the pits. Using a spoon, carefully scoop out the avocado flesh in one piece from each half. Cut into thin slices crosswise. Lightly sprinkle tomatoes and avocado with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the feta into thin slices. Layer the tomatoes, avocado, feta, and basil in stacks on plates.

TOMATO AND AVOCADO STACKS

Steps:

• To prepare the dressing, combine the first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally.
• Cover the dressing and chill.
• To prepare the salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick).
• Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt.
• Top each serving with a few onion pieces and about 1 tablespoon of avocado.
• Repeat layers 3 times, ending with avocado.
• Drizzle 2 tablespoons of dressing over each serving; sprinkle with black pepper, if desired.

EGGPLANT, HEIRLOOM TOMATO, AND BUFFALO MOZZARELLA STACKS

Steps:

• Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
• In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
• Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
• To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

Steps:

• In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
• In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
• Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.