As I often do, I see a recipe and then later think about it and try to make it based on what I remember. This is one of those. Because of this, I don't have exact measurements. I just get in the kitchen and throw the stuff together and either it works or it doesn't. This one worked. And it worked well. These tomatoes were absolutely delicious!
It's summertime and the first thing I look for are local organic tomatoes. I like the farmers market the best and I can't get enough of them. This recipe is a great way to eat more tomatoes but not in the traditional sense. If you are lucky enough to have a garden full of tomatoes I know you are always looking for ways to use them up. You will love this.
Use large tomatoes. Cut the top off and reserve. Using a spoon, dig out some of the flesh from the tomato. Make just enough space for however much goat cheese you want to put into it.
In a small bowl, mix some goat cheese with some minced garlic, finely chopped basil, salt and pepper, and an egg. Add a bit of olive oil to make a smooth filing. Spoon it into the tomatoes. Put the top back on them, drizzle on some olive oil and a sprinkle of salt.
Roast on a baking sheet in a hot 425 degree oven for about 35 minutes. The cooking time may vary depending on how many you are making. Serve warm.
As you can see from the picture we like to eat outside. A glass of wine, a good meal, outside in nature with my hubby and dog, and I am a happy woman. Enjoy!
Black Rice, or Forbidden Rice, is a fairly new food item for most people. I've been playing around with it for the last couple years and have come to absolutely love the stuff. And don't you kind of have to love something called forbidden?
I am sorry to say that somehow I neglected to take a picture of the finished product.
Apparently the black rice contains a compound that helps with fatigue. I've been making it for breakfast as a warm porridge and I'm mad for it.
I made this salad recipe for a picnic and of course it was a big hit. My friend took her first couple of bites and said oh I must have this recipe. The best part is that you can make a bowl of it and it's good kept in the refrigerator for days.
I do love a meyer lemon but when I made this they were not in season so I used a regular lemon but I used a tangerine balsamic I happened to have instead of the white wine vinegar. It added to the slightly citrus note of the dressing. This shows that you can alter this recipe to use what you have or what you love. Go crazy!
Ingredients:
1 cup black rice
1/2 cup toasted walnuts, chopped
1/4 cup Meyer lemon juice or 3 Tbsp regular lemon juice
2 tbsp white wine vinegar
1 tbsp agave or honey
1/4 cup olive oil
4 scallions, thinly sliced
1 cup shelled edamame
1 cup grape tomatoes, halved
4 ounces haricot vert or green beans, cut into bite size pieces
Salt and Pepper
Cook the black rice according to package directions. Allow to cool.
If you edamame is uncooked put into a pot of boiling water and cook according to package directions. Allow to cool.
In the same pot add the green beans and blanch for 2 minutes. Remove and cool.
Make the dressing: in a small bowl combine the lemon juice, vinegar, agave and olive oil. Season with salt and pepper.
In a large mixing bowl add the rice, edamame, green beans, tomatoes, green onions, walnuts and toss with the dressing, mix well. Check for seasoning.
Chill and serve.
