Baked Stuffed Tomatoes

3 Tomatoes

3-6 mozzarella balls (depending on size)

fresh basil leaves

roasted garlic cloves

1/2 small cooking onion, diced

olive oil

1/4 cup Parmesan cheese

3/4 cup seasoned bread crumbs

salt and pepper

Preheat oven to 400 degrees

Cut out the center of each tomato.  Wrap mozzarella balls with a fresh basil.  Stuff basil/mozzarella ball in tomato, stuff with roasted garlic clove.

In a skillet, saute onion and olive oil.  Add a pinch of salt and pepper.  Add bread crumbs and parmesan cheese.  Top each tomato with bread crumb mixture.

Bake for 25-30 minutes.  Enjoy :)

Watermelon Gazpacho

Ingredients

• 1 large tomato, pureed
• 2 cups cubed fresh watermelon
• 1 teaspoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced red onion
• 1/2 cucumber, seeded and minced
• 2 tablespoons minced fresh mint, plus more for garnish
• Kosher salt and freshly ground black pepper

Directions

In a blender, puree the tomatoes and 1/2 of the watermelon.  Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber, mint and season with salt and pepper. Puree until smooth. 

Pour into martini glass or bowl, add remaining watermelon and a spring of mint. Chill and Serve!  If serving immediately, chill glasses or bowls ahead of time.  

Enjoy :)

Roasted Pepper and Eggplant Marinara

Ingredients

• 2 large red or green bell peppers
• 1 large head garlic
• Sprig fresh rosemary, leaves picked and finely chopped
• 2 medium firm eggplant
• Extra-virgin olive oil, for brushing eggplant
• Salt and freshly ground black pepper
• 1 pinch hot pepper flakes
• 4-5 fresh tomatoes diced
• 2 fresh basil leaves, torn
• 1 pound pasta
• Fresh flat-leaf parsley, leaves picked and chopped

Directions

Char the skins of sweet peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers in a paper bag for an hour to steam and cool, peel, and seed. Reserve.

Preheat the oven to 425 degrees F.

Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper and rosemary. Roast 40 to 45 minutes, until soft but still moist.

Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with 1/2 of the roasted garlic and roasted sweet peppers, then puree.

In saucepan, heat the tomatoes and red pepper flakes. Stir in the eggplant-pepper mixture and add basil, cubed roasted eggplant pieces, the remainder of the roasted garlic salt, and pepper, to taste.

Simmer sauce to combine flavors.

Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.

Fried Zucchini Flowers

Zucchini flowers are simply delicious and if you haven't tried them yet, you're missing out!  They are some yummy, they don't even need to be stuffed with cheese, but if you see them on the menu when you're out, go for it!

At least 8 zucchini flowers because who can just eat one or two! Make sure you wash and pat dry carefully!

2/3 cup flour

3/4 cup water

1-2 tsp. sea salt

oil

Mix batter; flour, water and sea salt and let sit for at least 20 minutes.  In a cast iron skillet, heat oil until hot.  

Dip zucchini flowers into batter and fry!  

Once you take the flowers out of the cast iron, let sit on a paper towel to drain the oil and sprinkle with sea salt!

Eat immediately! YUM!

Strawberry Salad

This is one of my favorite salads!  In the winter, I substitute strawberries for red pear and is just as tasty!  The vinaigrette is the key to the salad!

1 cup strawberries; cut into bite size pieces

1/4 cup red onion, sliced thinly

1 head romaine lettuce

Vinaigrette:

1 clove garlic; minced

1 small shallot; finely chopped

1/2 tsp. sugar

salt and pepper

3 heaping TB. balsamic vinegar

6 heaping TB. E.V.O.O.

Mix ingredients and let sit for at least 1 hour to let flavors marinate.  Toss with lettuce, strawberries and onion.  

ENJOY :)

Pesto Pasta Salad

1 lb. Pasta Nuggets

1 large or 2 small jars of pesto; or homemade pesto

1 can artichokes; cut in quarters

1 head of broccoli; cut into small pieces (smaller than bite size)

Fresh Basil; tear into small pieces

Boil pasta; then add pesto, broccoli and artichokes.  Toss will fresh basil.

Easy and Delicious! Enjoy :)