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Posts Tagged ‘tomatoes’

Chicken Florentine (my way) with Spinach, Cannellini Beans and Tomatoes

Chicken Florentine

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Pork Tenderloin seasoned with rosemary and fennel seed served with a side of Cannellini beans with slivered garlic and tomatoes.

Pork Tenderloin with Cannellini Beans

 

 

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I have a love of foods that are stuffed.  I adore the original one dish meal that comprises several ingredients, or even just a few, stuffed into either a vegetable, pasta or a protein.  Even a twice-baked potato brimming with healthy additions is a joy.

With spring giving way to summer soon, I’m excited about all the heirloom tomatoes in our garden.  It was time to begin testing some recipes for those precious heirlooms.  I came up with a wonderful dish that is sure to please.  However, it’s an old-fashioned recipe in that it isn’t a recipe at all.  It’s more directional and you need to use your own instincts where amounts are concerned.

So, this is what I did:  I cored and seeded my tomatoes.  I sliced my homegrown leeks in half and then sliced them thinly crosswise and added to them to a sauté pan over medium heat.  After a few minutes, as the leeks were beginning to caramelize, I added my homegrown spinach.

While that pair cooked, I chopped several mushrooms and some fresh jalapeno.  Then I chopped a couple of garlic cloves.

As the spinach wilted down, I put the mushrooms and jalapeno in the sauté pan with a pinch of salt and pepper.  When they softened, I added the garlic until it was aromatic.

When everything was cooked, I removed it from the heat.  At this point, I mixed in about 1-2 tablespoons of goat cheese.  I mixed the vegetables with the goat cheese until the cheese melted into a light and tangy sauce.

I stuffed each tomato with the vegetable and goat cheese mixture.  Then I set them under the broiler just until the tomato softened.

I sprinkled the tomatoes with homegrown chopped chives and served them hot.

You can serve these with a protein or a pasta dish or even just some more vegetables.

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