Stuffed Tomatoes in Tomato Season

This past week while driving someone was talking about cars at the Volo Auto Museum and explained that they had Disney characters from the movie Cars including Tow Mater.  Now I have seen the move Cars and love the characters in it, but for some reason without the visual, my brain went somewhere else entirely, like how clever it was to take a word kids would know and a color they love and make it a character they can like and learn from… Get the picture?  I think this time of year I have tomatoes on the brain.  The vines are brimming with fruit, the farmer’ Market is selling tomatoes at a lower price so more of them move out, and even the grocery store fruit is of a better quality.

Got an over abundance of tomatoes?!? Looking for a cool, light and refreshing side…or even a main dish dinner?!? Well, stuffed tomatoes are THE way to go!

Stuffed Tomatoes with Avocado Salad
   4 large tomatoes
   1 avocado, diced
   About 1/2 cup yellow onion, finely chopped
   1 jalapeno, finely chopped
   2 garlic cloves, crushed
   1/2 tsp ground cumin
   1 tsp lemon juice
   Salt and pepper to taste

Cut a cone around the stem bud, cutting out the center portion of the tomato. Scoop out the seeds. (So it won't be so "runny" when you fork into it.) In a mixing bowl, toss together the avocado, onion, jalapeno, crushed garlic, ground cumin and lemon juice. Season with a little salt and pepper.  Stuff the Avocado Salad into the Tomatoes.

Grilled Stuffed Heirloom Tomatoes
  4 orange tomatoes (or you can use any cool heirloom tomato you find)
   1 15 oz. can sliced black olives
   1/2 cup goat cheese blended with 2 tsp. of Herbs de Provence Seasoning

Cut a cone around the stem bud, cutting out the center portion of the tomato. Scoop out the seeds. In a mixing bowl, fork the Herbs De Prevence into the goat cheese until well incorporated,  then toss the black olive slices with the goat cheese and stuff into the awaiting tomatoes. Place the stuffed tomatoes on a hot grill and grill for about 5-8 minutes, or until goat cheese gets oozy…and the tomato skin begins to wrinkle.

If these two recipes don’t make you hungry, try any of these suggestions for a stuffing materials:
 
Tuna Salad
Rosemary Chicken Salad
Corn and Black Bean Salsa
Guacamole

Cold Veggie and Pasta Salad- Weekend Recipe

This recipe is quick, tasty and perfect to take on a picnic or to an evening concert.

Cold Veggie and Pasta Salad

1 lb. whole wheat thin spaghetti

2 cups prepared Backyard Patch Italian Dressing

2 tomatoes

1 green pepper

6 green olives

1 cucumber

1 small can pitted black olives

¼ cup grated Parmesan cheese

Cook and drain pasta according to package directions.  Chop the vegetables.  In a large bowl, combine cooked pasta and vegetables with 1 cup of dressing.  Place olives and cheese over top and chill for 2 hours.  Pour remaining dressing on the salad and serve.  Serves 6.

Weekend Recipe - Kale Salad

With walnuts, cranberries and kale this could easily be a fall recipe, but I find this kind of salad a perfect dish int he spring when I really want garden produce and the garden is not producing yet!

Kale Salad

2 cups fresh cranberries

4 to 5 cloves garlic, unpeeled

1 /3  cup olive oil

1 /4  cup lemon juice

1 Tbsp. Dijon-style mustard

2 tsp. finely shredded lemon peel

4 cups chopped kale

2 cups cooked wild rice, cooled

1 small bulb fennel, cored and shaved or cut into very thin wedges

1 cup chopped walnuts, toasted

1/ 2  cup thinly sliced red sweet pepper

1 /2 cup thinly sliced red onion

1.      Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil or parchment. Place cranberries and garlic cloves on pan. Drizzle with 1 Tbsp. of the olive oil; sprinkle with  1/4 tsp. each salt and ground pepper. Roast, uncovered, for 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly.

2.      Remove garlic peels; finely chop garlic cloves.

3.      For dressing, combine in a screw-top jar the chopped garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt & pepper.

4.      In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. Makes 9 cups (serves 12)

Pear Salad - weekend recipe

Here is a quick and easy salad to give you a sweet treat after all that shopping.  It is best this time of year when Pears are in season.


Salad with Pears and Blue Cheese

5 oz. package of salad greens
1 red pear, thinly sliced
1/4 cup crumbled blue cheese
3 Tbls. raspberry vinaigrette salad dressing
2 Tbls. walnuts, finely chopped.

Combine the greens, pears and blue cheese in a large bowl, then add dressing and toss gently.  Spoon onto a plate and sprinkle with the walnuts.

It is also holiday festive when garnished with pomegranate seeds.

Raspberry Vinaigrette Dressing

1/2 c. raspberry vinegar
1/4 tsp. each salt & pepper
4 tsp. sugar
2 garlic cloves, finely chopped (2 tsp.)
2 tsp. Worcestershire sauce

1 tbsp. Dijon style mustard

Combine all the ingredients and mix well. Refrigerate in a container with a tight fitting lid. Will keep for months. Makes 1/2 cup

Raspberry Jam Vinaigrette

1 tablespoon raspberry jam

1/4 cup white vinegar

1/3 cup olive oil

salt and ground black pepper to taste

Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.

Fresh Mint Salad

Spearmint getting bushy

Is the mint coming up in your garden? Mine is probably the only green thing I seem to be able to find in any abundance.  The first leaves are lovely in a spring salad. Here's a recipe that highlights its bright taste in a sprightly lemon-mint tabbouleh with plum tomatoes and fresh parsley.

Tabbouleh Salad  

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 3 large garlic cloves, minced
• 1 cup bulgur (cracked wheat)
• 1 cup boiling water
• 1 cup chopped seeded plum tomatoes
• 1/2 cup chopped fresh Italian parsley
• 2 large green onions, chopped
• 2 tablespoons chopped fresh mint

Preparation

Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. ) Cover; chill.

If you love the taste of mint, we have a great assortment of Mint Herbal Teas that are great hot or iced.  Please check these out at http://www.backyardpatch.com/ or our Ebay tea listing.