Tesoro tomatoes are a true Food Lover’s tomato! Perfect for all recipes and uses with a bold taste and great texture—just arrived in stores today! Keep your eye out for these beauties…

THE TOMATO THAT COOKS!
Tesoro is an exciting new award-winning tomato that is the best ingredient for cooking, slicing and dicing. Tesoro is an “all-meat” tomato with no gel. Whether it’s cooking fresh tomato sauce, preparing a tasty salsa or bruschetta or simply making a delicious sandwich, Tesoro tomatoes are perfect for a wide variety of uses. In Italian, tesoro means treasure!

HERITAGE

• Tesoro began in Italy as a seed variety named Intense selected by Nunhems Vegetable Seeds
• Intense Variety won Fruit Logistica’s Innovation Award and the PMA’s Buyer’s Choice Award in 2008
• The Produce Exchange brought Intense to North America in 2007 and the brand Tesoro was born with its first retail test in 2010.
• Today, Tesoro tomatoes are hot house grown and are available year-round

SAY GOODBYE TO:
• Wagon wheel slices
• Watery salsa
• Soggy sandwiches

USAGE
Proven “best tomato when used in a recipe” by Scientific Certification Systems.
Usage Examples

• Thick and robust sauces and sautés
• Chunky and never watery salsa and bruschetta
• Sandwiches that don’t get soggy
• Baked or grilled halves & slices hold their shape

STORAGE & HANDLING

Store as you would any other tomato—in a cool dry place at 55°F

Recipe suggestion: Try Tesoro tomatoes in this great Ratatouille!

It turns out that the Margarita has some stiff competition! Meet the Paloma: a citrusy-sweet cocktail using the Southwest’s most beloved spirit. Celebrate Cinco de Mayo in style with this delicious drink!

What you’ll need…

• kosher salt
• grapefruit wedge
• 4 oz Straub’s fresh grapefruit juice
• 1 Tbsp fresh lime juice
• 1 tsp sugar
• 4 oz tequila (preferably reposado tequila)
• 4 oz club soda
• ice

Directions

Pour some kosher salt onto a plate. Rub the rim of a highball glass with a grapefruit wedge and dip the rim of the glass in salt. Combine 4 oz. fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in the glass. Stir until the sugar is dissolved. Stir in 4 oz tequila, add ice, and top off with 4 oz. club soda. Garnish with a grapefruit wedge.

Fresh Morel Mushrooms are only available for a brief period in the Spring. Stop by Straub’s today to take advantage of this wonderful culinary treat. Try them with some of these great recipes:

Crispy Polenta with Morels & Broccoli from saveur.com

Sautéed Morels with Cream

• 15-20 fresh morels, cut in half if large
• 1 large shallot chopped fine
• 1 large clove garlic chopped fine
• 2 Tbsp butter (best with unsalted)
• 2 Tbsp olive oil
• 3/4 cup chicken stock
• 1 cup heavy cream
• salt & fresh ground pepper to taste

Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but even better on a grilled New York Strip Steak.

See more recipes at The Great Morel!

Eat like Don Draper! In this rich and decadent recipe, beef tenderloin is coated with pâté de foie gras and duxelles then wrapped in puff pastry and baked. Each bite exudes luxurious taste.

Beef Wellington is often prepared as a whole roast, but at Straub’s we prefer the individualized servings. These separately wrapped fillets are beautiful to display on a plate with a side salad and sautéed vegetables. Furthermore, you avoid the risks of destroying the puff pastry. With a totally wrapped roast, the duxelles may cause the bottom crust to become soggy and they can be difficult to cut in a manner that’s aesthetically pleasing. Don’t have time to cook? Just give our chefs 48 hrs notice and they can create this dish for you! Contact chef Fred Youngblood for pricing and minimum order information: 314.725.2121 ext.19

Makes 4 servings

INGREDIENTS

DUXELLES

• 2 Tbsp. unsalted butter
• 1 ½ lbs. medium mushrooms, finely chopped
• 1 oz. peeled, minced garlic
• 1 oz. peeled, minced shallots
• 4 sprigs fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• 2 ½ oz. white wine
• kosher salt & ground black pepper to season

BEEF WELLINGTON

• 4 – 8 oz. fillets of beef tenderloin
• 4 oz. pâté de foie gras (optional)
• 4 sheets of Puff Pastry
• 1 large egg
• 1 oz. water

DIRECTIONS

1. Begin preparing the duxelles by melting the butter in a sauce pan on medium heat.
2. Finely chop the mushrooms in a food processor or with a sharp knife. Mince the peeled garlic & shallots and chop the herbs.
3. Add ingredients from step 2 to the melted butter. Let reduce by half on medium heat. Be cautious of any splattering from the mushrooms releasing their water.
4. Add the white wine and just enough kosher salt and ground black pepper to taste. Allow this to reduce until it forms a dry paste. The total process of creating the duxelles should take no longer than 15 minutes.
5. Allow duxelles to cool in the refrigerator while you prepare the fillets.
6. Preheat your oven to 400ºF
7. Heat vegetable or olive oil in a thicker stainless steel* pan on medium heat. Allow oil to become hot before adding the fillets to the pan. Sear fillets for 2 minutes on each side for a medium finish.**
   *Make sure you use a heftier pan that isn’t “non-stick.” Non-stick pans will work, but won’t sear meats as well as traditional pans.
   **To adjust for a more rare or more cooked piece of meat, change the length of time in which you spend searing the fillets. Adjusting oven time will cause the pastry crust to under-/overcook.
   
8. Set fillets aside to cool for a few minutes.
9. Roll puff pastry sheets on a lightly floured surface. Apply approximately 3 oz. of the duxelles mixture towards the center of each sheet. If desired, add a thin layer (approx. 1 oz. each) of pâté de foie gras.
10. Place a fillet in the center of each topped puff pastry sheet and wrap the ends so that the meat is completely covered. You may use a fork to press the dough until it is firmly sealed.
11. Flip the beef wellingtons so the stuffed side faces upwards.
12. Create an egg wash by beating a large egg with an ounce of water and lightly brush it across the tops of the pastry crusts.
13. Place the beef wellingtons on a baking sheet and place in your preheated oven for 15-18 minutes until the crust turns light brown.
14. Remove from oven and enjoy!