Sungreen

Fresh spreadable cheese: 60 grams
Lime: ½
Taggiasca olives: 6
Avocado: ½
Lemon: ½
Sungreen cherry tomatoes: 15
Salt to taste.
Pepper as needed.
Chives: to taste

1. Wash the cherry tomatoes and dry them.

2. Cut the cherry tomatoes into two parts lengthwise, gently removing the seeds with a digger. During this operation, be careful not to detach the petiole which will serve both as a decoration and to grasp the morsels.

3. Prepare the first cream. Peel the avocado reducing the pulp into cubes and blend it with a pinch of salt and lime juice.

4. Prepare the second cream. Mix the cream cheese with the grated lemon zest, adding a pinch of salt and a generous grind of pepper.

5. Now arrange the cream cheese in the cherry tomatoes and add the avocado too.

6. Ston the olives, cut the pulp into cubes and distribute it over the stuffed tomatoes.

7. Complete the plate of Sungreen mini-cherries with two creams with a little chopped chives and serve.

Bread
Fresh Sungreen cherry tomatoes:
Lemon: ¼
Balsamic vinegar to taste
Extra virgin olive oil. q.s.
Garlic
salt
black pepper

1. Toast the slices of bread in the oven or on a hot plate.

2. Wash and slice the Sungreen cherries.

3. Once the slices have been toasted, rub the bread with a clove of garlic cut in half and sprinkle it on the surface with a drizzle of extra-virgin olive oil.

4. Season the bruschetta with the green cherries, add salt and pepper. Sprinkle everything with another drizzle of olive oil and good balsamic vinegar.

5. To give a sour note, you can add a few drops of lemon juice.

Onions: 3
Garlic: 2 cloves
Ginger: 40 g
Chilli: 1 red
Apple cider vinegar: 300 ml
Sungreen tomatoes: 1.5 kg green
Brown sugar: 250 g
Salt: 1 tbsp

It is a recipe of Indian origin, the green tomato chutney is a perfect sweet and sour sauce to give a spicy touch to your dishes.

1. Peel the onions, garlic and ginger and cut everything finely.

2. Wash the chilli, divide it in half, remove the seeds and cut into thin slices.

3. In a pan, heat the previously cut onions, garlic and ginger and add the chili pepper cut into slices.

4. Add the vinegar to the pan and let it simmer for about 10 minutes.

5. Remove the stems of the tomatoes and cut them into not too small cubes.

6. Put the chopped tomatoes in a pan with the salt and sugar and leave to simmer for about 20 minutes.

7. Once the tomatoes are cooked, add them to the cooked mixture of onions, garlic, ginger and chilli.

8. Chutney goes very well with fried or grilled turkey meat.