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Market District Recipes: Tomato Salad, Grilled Peaches & Candied Pecans

(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

If you’re looking for some delicious new dishes to try in your home, be sure to give these two a try from the Giant Eagle Market District!

Heirloom Tomato Salad with Basil Oil & Fresh Mozzarella

Compliments of Market District Chef Benjamin D’Amico

Serves: 4
Prep Time: 15 min

Ingredients:

  • 2 lbs Local Heirloom Tomatoes, sliced, quartered, or halved
  • ½ lb Market District Housemade Mozzarella Cheese, sliced or chunked
  • 1 cup Balsamic Vinegar
  • 4 sprigs Fresh Basil Leaves
  • ¼ tsp Ground Black Pepper
  • ½ tsp Kosher Salt
  • Basil Oil
  • 4 oz Market District Extra Virgin Olive Oil
  • 1 bunch Fresh Basil
  • ¼ tsp Kosher Salt

Directions:

1. Place balsamic vinegar in a small pot & simmer on medium-low heat for 10-15 minutes. The balsamic vinegar should reduce & become a syrup consistency. Set aside to cool.

2. For the basil oil: Place the basil leaves & salt in a blender or food processor, then add in the olive oil & pulse until the basil is completely emulsified into the oil.

3. Place the tomatoes onto plates, season the tomatoes first with kosher salt, then place the mozzarella on the plate, drizzle with the balsamic reduction & basil oil, and finally a sprig of fresh basil.

Grilled Peaches with Honey, Candied Pecans & Vanilla Bean Gelato

Compliments of Market District Chef Benjamin D’Amico

Serves: 4
Prep Time: 5 min.
Cook Time: 5 min.

Ingredients:

  • 1 ½ lbs Fresh Local Peaches, halved, pit removed
  • 2 tbsp Sugar in the Raw
  • ¼ tsp Kosher Salt
  • 2 tbsp Local Honey
  • 4 sprigs Fresh Mint
  • 1 pint Market District Housemade Vanilla Bean Gelato
  • Candied Pecans
  • 4 oz Pecans, whole
  • 2 tbsp Sugar in the Raw
  • 2 tbsp Local Honey
  • 1/8 tsp Cinnamon

Directions:

1. Preheat the oven to 350°F; also preheat either a grill or a grill pan.

2. Mix the pecans with the honey, sugar, & cinnamon together in a small bowl.

3. Place the pecans onto a sheet tray & bake at 350F for 5-7 minutes. Remove from oven and allow to cool.

4. Dip the peaches in a small flat bowl of sugar with a little salt mixed in.

5. Place the peaches face side down onto a hot grill or grill pan for 2-3 minutes.

6. Place the peaches onto plates, drizzle with some honey, top with the pecans, & a scoop of gelato, finish with sprigs of fresh mint.

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