HEIRLOOMS

THE KIND OF TOMATO YOUR GRANDMA WOULD SERVE...

Grown from seeds that are over 50 years old, each variety has its own heritage signature flavor. Our Heirlooms are heavy hitters in the taste department. It's a tomato that's as unique as you are.


RECIPES

HEIRLOOM SALAD

PREP TIME:  15 Minutes

SERVES: Four

INGREDIENTS:

  •  Assorted Lakeside Heirloom Tomatoes, sliced
  • 2 tbsp (30ml) balsamic glaze reduction
  • 1 tbsp fresh basil leaves, chopped
  • 1/4 cup (50ml) fresh basil leaves
  • 2-3 tbsp extra virgin olive oil
  • Sea or kosher salt and fresh black pepper, to taste
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PREPARATION

Layer the sliced Heirlooms on a serving platter.

Sprinkle the basil leaves between the layers and on top of the Heirlooms.

Drizzle the balsamic glaze and olive oil over top of salad.

Season the salad with salt and pepper to taste, and serve.

A quick and tasty heritage salad that is sure to impress!

HEIRLOOM & PANzanELLA SALAD

PREP TIME:  30 Minutes

SERVES: Four

INGREDIENTS:

  • 1  1/2 cups (375ml) olive bread, preferably day old, cut into 1 inch cubes
  • 2 Tbsp (30ml) olive oil,
  • salt and pepper
  • 2 lbs (1 kg) Lakeside Heirloom Tomatoes, diced and sliced depending on size
  • 2 Tbsp (30ml) red wine vinegar
  • 3 Tbsp (45ml) extra virgin olive oil
  • 2 Tbsp (15ml) fresh basil leaves, chopped
  • 1/2 cup (125ml) Kalamata or cured black olives, pitted
  • 4 cups (1kg) of baby lettuce of your choice
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PREPARATION

Heat oven to 400 degrees. Toss bread cubes in the olive oil and season with salt and pepper. Bake for 15 min or until golden brown and set aside.
 
Meanwhile, whisk together olive oil, vinegar and oregano in a large serving bowl. Season with salt and pepper.
 
Gently toss the tomatoes into the dressing.
 
Add the croutons, salad greens and olives and gently combine again.
 
Let the salad rest for 5-10 minutes for flavors to blend, and serve.

Grilled Flank Steak Sandwich 

PREP TIME:  40 Minutes

SERVES: Four

INGREDIENTS:

  • 1 lb (454g) flank or hanger steak
  • 2-3 Lakeside Heirloom Tomatoes, small to medium in size, sliced into rounds
  • 1 baguette, cut into 4 equal lengths, and cut in half lengthwise.
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 red onions, cut into thin full circle slices
  • 2 sprigs of thyme
  • Fresh black pepper and kosher salt
  • 1/3 cup (75ml) aioli (or mayonnaise)
  • 1 cup (250ml) baby arugula
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PREPARATION

Bring the steak to room temperature and season both sides liberally with black pepper and salt. Cover with plastic wrap and set aside.

Meanwhile, heat the 2 tbsp (30ml) of olive oil in the skillet over medium heat. Add the thyme sprigs and the onions. Stir and slowly cook until the onions are golden brown and caramelized in flavor for approx 15 to 20 min. Season with salt and pepper. Turn off heat, discard the thyme sprigs. and let sit while the steak cooks.
 
Heat the grill to medium high heat.  Once up to heat, add the steak. Cook for 8 min on each side for medium rare, longer if well done. Tent the steak with foil and let rest for 10 min. 


Grill the bottom halves of the baguette for 1-2 min or until well grilled. Set aside the top halves for another use.
 
Slice the steak thinly against the grain. Assemble the sandwiches by dividing the aioli evenly, spreading across the baguette. Add about a quarter of the sliced steak over each baguette on top of the aioli.
 
Top the steak with the caramelized onions, the Lakeside Heirloom Tomato slices, and the baby arugula.


Season tops of sandwiches well with fresh black pepper and kosher salt.


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