Tomatoes! Tomatoes! Tomatoes!

Prepare the dressing: Preheat a grill pan or large cast iron skillet over medium-high heat. Toss the tomatoes with a small amount of olive oil and grill until charred on all sides but not bursting, about 4 minutes. Transfer to a blender and combine with the tahini, vinegar, smoked paprika and salt and pepper. Blend until smooth, adding water 1 tablespoon at a time, until a semi-thick dressing is achieved. Season to taste with additional salt, pepper and pinch of sugar, if desired. Set aside. 

For the salad, toss all of the vegetables individually, except for the tomatoes and kale, with a bit of oil and grill until charred and cooked through. Set aside to cool slightly before rough chopping the onion into bite size pieces; removing the charred corn from the cob and cutting the green beans in half.

In a large bowl, gently massage the kale with 1-2 tablespoons of the prepared dressing. Arrange the greens on individual serving plates or a large serving dish. Top with the grilled vegetables and heirloom tomatoes. Serve with additional dressing on the side.

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Reduce ingredients in a pot over high heat. Remove from heat once small tight bubbles have formed at the bottom of the pot and vinegar is in a glaze state. Cool and remove bay leaves.

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Dressing:
4 tablespoons mayonnaise
2 tablespoons vinegar
½ teaspoon dry mustard
½ teaspoon pepper
½ teaspoon celery seed
2 teaspoons salt
Mix all ingredients together and refrigerate overnight.
Salad:
2 cans white corn, drained and rinsed
¾ cup cucumber, chopped
¾ cup bell pepper, chopped
¼ cup purple onion, chopped
2 tomatoes, chopped

Combine all ingredients in a large bowl and toss. Pour dressing over vegetables and stir to coat. Add chopped cilantro before serving.

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Cover sliced green tomatoes in flour dredge mix and shake off excess.
Dip in scrambled egg mixture and shake off excess.
Coat in panko crumbs and shake off excess.
Drop 1-2 green tomato slices (depending on size) in fryer, using a canola-based
shortening. Fry until crisp and golden brown.
Cut a Southern-style biscuit in half.
Place fried green tomato slice(s) on bottom of biscuit.
Place Southern-style pimento cheese on top of tomato.
Place biscuit top on top of pimento cheese and serve!
Rise’s biscuits and pimento cheese are made fresh daily in-house, from scratch!

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Filling and topping:

4 Grainger County, Tennessee
tomatoes, cored, seeded, and thinly sliced
2 teaspoons salt
1 teaspoon extra-virgin olive oil
1 tablespoon butter
1 Grainger County Tennessee
tomatoes, cored, seeded and diced
1 large yellow onion, diced
1⁄3 cup whole basil leaves
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup mayonnaise
½ cup sour cream
1⁄3 cup grated fontina cheese
½ cup grated asiago cheese
1⁄3 cup grated parmesan cheese
Standard pie crust recipe or readymade frozen

Blind-bake the pie crust and set aside while preparing filling. Note: remove as much moisture from the tomatoes as possible. Heat pan with olive oil and butter until hot but not smoking. Saute the diced tomatoes and onion (with salt to taste) until caramelized, then drain on paper towel and set aside. Salt tomato slices and place in a strainer to allow liquid to drain. Once drained, layer along with whole basil into the blind-baked pie shell.
Topping:
In a bowl add grated cheeses, sour cream, mayonnaise, sautéed onion and tomatoes, salt and pepper to taste, and mix well. Once mixed, place directly on top of filling. Garnish with 3 thin slices of tomato prior to baking. Bake on the middle rack of oven for 30 minutes at 350 degrees. Remove from oven once topping becomes golden brown. Serve warm with fresh basil leaves to garnish.

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1 purple tomato, ¼-inch thick slices
1 heirloom tomato, ¼-inch thick slices
1 handful of grape tomatoes, sliced in half
1 pound of fresh mozzarella, ¼-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Balsamic glaze, for drizzling
Coarse salt & pepper

Layer alternating slices of tomatoes and mozzarella, starting with the purple tomatoes first. Next, add the heirloom tomato slices. This creates the ombre effect.  Add a basil leaf between each layer on a long, wood platter. Surround the dish with grape tomatoes. Drizzle the salad with balsamic glaze and season with salt and pepper, to taste.

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8 ounces cherry tomatoes, heirloom (all colors) cut in half
Arugula lettuce
6 slices prosciutto
2 ounces artichoke heart quarters, drained
1/2 ounce basil pesto
2 ounces balsamic vinaigrette
Vegetable oil as needed

Preheat oven to 350 degrees. Using 2 cookie sheet pans, place prosciutto flat between the pans; place in the oven for 10-12 minutes or until it is crispy and golden brown. Remove from the pan and set on paper towels. In a frying pan, add oil and heat to medium heat. Dust artichoke heart quarters with flour and cook until golden brown. Remove from oil and drain on a
paper towel. Dress arugula with balsamic vinaigrette, tomato, fried artichoke and drizzle basil pesto on top. Garnish with prosciutto.

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