Stuffed Tomato

Summer Fest 2010 - Tomato


This summer I am excited to participate in Summer Fest 2010, a month long food & garden blogging community tribute to the harvest season. Each Wednesday participating bloggers will post recipes highlighting that week's fresh produce pick. The schedule is as follows: 7/28 cukesnzukes, 8/4 corn, 8/11 herbs, greens and beans, 8/18 stone fruit, 8/25 tomatoes.

Summer Fest 2010 is coming to an end this week. It's been quite fun, and allowed me to be adventurous as I developed recipes for each week. Today I share a baked stuffed tomato inspired by my favorite Italian flavors and the monstrous heirloom tomatoes I've been seeing at the market. And unfortunately I was so anxious to dig in to my creation, that I completely forgot to take a picture. But hopefully that won't deter you from giving it a try.


Ingredients:
2 large heirloom tomatoes
1 small onion
1/2 can artichoke bottoms or artichoke hearts
1/2 cup mozzarella cheese
5 slices prosciutto
1/4 lb fresh Italian sausage (if buying a packaged Italian sausage that has casing, remove it before cooking)

Steps:
1. Preheat oven to 350 degrees.
2. Cook Italian sausage over medium heat, until it starts to brown. Set aside to cool.
3. Cut out the center of each tomato to form a bowl shape. Save removed tomato.
4. Dice onion and removed tomato.
5. Dice prosciutto.
6. Crumble Italian sausage.
7. In a small bowl, mix Italian sausage, prosciutto, tomato and onion.
8. Generously fill tomatoes, and top with mozzarella cheese.
9. Bake for 15 minutes.

Serves 4-6 as a side/appetizer, or 2 as a meal

Grilled Nectarine and Red Onion Potato Salad


Summer Fest 2010 - Stone Fruit


This summer I am excited to participate in Summer Fest 2010, a month long food & garden blogging community tribute to the harvest season. Each Wednesday participating bloggers will post recipes highlighting that week's fresh produce pick. The schedule is as follows: 7/28 cukesnzukes, 8/4 corn, 8/11 herbs, greens and beans, 8/18 stone fruit, 8/25 tomatoes.

For this week's theme, I share a warm potato salad side dish that incorporates farm fresh nectarines and red onions.



Ingredients:
12 baby red potatoes
1 large torpedo red onion
2 yellow nectarines
3 sprigs thyme

Steps:
1. Clean and halve potatoes.
2. Boil potatoes for 10 minutes over medium-high heat.
3. Cut nectarine into large chunks.
4. Julienne cut onion.
5. Coat a disposable square pan in olive oil. Place potatoes, onion and nectarines into pan.
6. Drizzle with olive oil and top with thyme sprigs.
7. Barbecue for 10-12 minutes, or until potatoes are just caramelizing.
8. Transfer to serving dish, being careful to not discard juices. Let cool for 3 minutes before serving.

Serves 4-5.

Spinach and Potato Empanadas

Summer Fest 2010 - Herbs, Greens and Beans


This summer I am excited to participate in Summer Fest 2010, a month long food & garden blogging community tribute to the harvest season. Each Wednesday participating bloggers will post recipes highlighting that week's fresh produce pick. The schedule is as follows: 7/28 cukesnzukes, 8/4 corn, 8/11 herbs, greens and beans, 8/18 stone fruit, 8/25 tomatoes.

For this week's herbs, greens and beans theme, I present my Spinach and Potato Empanadas, which incorporate fresh spinach and flat-leaf parsley. Enjoy!



Ingredients:
3 Yukon gold potatoes
1/2 onion
1/4 cup flat leaf parsley, roughly chopped
2 cups spinach, roughly chopped
3 cloves garlic
Olive oil
Cotija cheese, crumbled
Empanada shells

Steps:
1. Preheat oven to 400 degrees.
2. Chop onion and garlic. Cook in a large sauté pan with olive oil over medium heat until soft.
3. Chop potatoes and add to pan. Cook until potatoes are golden brown.
4. Add spinach to pan and cook until wilted.
5. Let cool in a mixing bowl. Once cool, add cheese and parsley. Mix well.
6. Spoon 1 tbsp of mixture into each empanada shell.
7. Coat a baking sheet with parchment paper or lightly drizzle with olive oil. Spread empanadas on cookie sheet. Brush olive oil on top of each empanada.
8. Cook empanadas for 25 minutes or until lightly golden.

Serves 3-5.

For empanada dough, either store-bought dough, puff pastry dough, or homemade can be used. If you want to use homemade dough, my favorite is this Empanada Dough recipe featured in Gourmet Magazine in 2004 and on Epicurious.com.