Stuffed Fresh Tomatoes

Photo from Richmond-based food writer Tim Vidra's recipe for Aftertaste.


The tomatoes are in!  While they've been on sale at Glade Road Growing's farm stands for weeks, they've finally arrived in sufficient quantities for the vegetable share, along with basil, garlic, summer squash, onion and a pepper (plus a beets or kohlrabi, which I'm not including in this recipe, as I featured them last week.

If it were cooler, this might sound like the perfect time for ratatouille.  But, arrgh, it was in the nineties this weekend and will still be high eighties now that the heat wave is "over."  Who feels like cooking?  I don't.  Last week, in her newsletter, Sally suggested grilling or using a crock pot in the evening to keep the house cooler, but I thought, why not something raw?

If the tomatoes in your bag are the large heirloom slicers, as shown above, great.  If not, no problem.  I'm not sure how many tomatoes you'll be getting, so, if there are fewer, enjoy what you get and use any extra stuffing in pitas or tossed with cooked pasta and/or beans that have been chilled.  The original recipe called for cukes and dill (and no squash, sweet pepper, onion, garlic and basil) so I made some changes.


3-4  tomatoes, topped and cored with a paring knife
1 summer squash, stem and end cut off and diced
1/4  sweet pepper, stemmed, seeded and diced 
3 ounces feta cheese, crumbled
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh basil, chopped, divided into two portions
2 teaspoons onions, chopped finely
1 garlic clove, peeled, smashed and diced finely
Sea salt and fresh ground pepper to taste

1.  Sprinkle the inside of each tomato with salt. This will pull the juices from the tomato and into the well.

2.  To make the dressing, combine olive oil, vinegar, garlic, onion and a pinch of salt and pepper, whisking to combine.

3. Dice the tomato top/core and add to the prepped squash, sweet pepper, crumbled feta and half of the  basil. Pour the dressing over the diced ingredients and stir to combine.

4.  Scoop the salad into the cored tomatoes and garnish with remaining basil. 


Roasted Veggie, Chickpea and Collard Salad with Tahini Dressing

Photo accompanied Rachel Schwartzman's recipe at  Lillian Zhao's site, Further Food.

The July 19 farm share from Glade Road Growing will include potatoes, onion, kohlrabi, beets and collards.  Here's a roasted salad inspired by Rachel Scwartzman's recipe (she had sweet potatoes, beets and collards to work with.)


Serves 4


1 cup dried chickpeas
1/2 teaspoon sea salt
2 bay leaves
potatoes, washed and cut into quarters or eights, depending on size
beets, washed and quartered
kohlrabi, washed and cut into eights
1 onion, washed, peeled and cut into eights
1 tablespoon of extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
collard greens, washed and  coarsely chopped

1/3 cup sesame raw sesame seeds
1 tablespoon extra virgin olive oil
1/2 cup water

1 large garlic clove
1 tablespoon of orange  juice concentrate
1/2 teaspoon of cumin
1/8 teaspoon red pepper flakes
3 tablespoon of cilantro leaves
1 teaspoon miso paste


1.  The night before, cook 1 cup dry chickpeas,  in a medium saucepan with a heavy bottom and a tight-fitting lid, cover with 2 cups water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and 2 bay leaves and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time two cups of water and bring to a boil again and simmer on low heat until soft, about 1 hour.

2..  Prep  potatoes, beets, onion and kohlrabi.  Toss in a bowl with olive oil, salt and pepper to coat.  Roast in 425 degree F oven for 15 minutes. 

3.  While the vegetables are roasting, chop collards.   Remove vegetables from oven, and when cool enough, peel beets and kohlrabi, discarding peel.  Toss in chopped collards and return to oven to finish roasting, 10 minutes more.

4.  While the vegetables cook, to make dressing,  toast sesame seeds in a hot, lightly oiled cast iron skillet, until they just begin to pop.  Reserving 1 TB for garnish, combine the remaining roasted seeds with  water, garlic, orange juice, cumin and cilantro in blender and process until smooth.

 3.  Toss vegetables and chickpeas in dressing and refrigerate.  Serve chilled garnished with roasted sesame seeds and cilantro. (In the winter, you may want to serve this as a hot dish.)


As a bonus, here's Emily Horton's recipe for a raw (or lightly blanched) collard salad with potatoes and chickpeas  (photo by Deb Lindsey for the Washington Post.)


Fennel and Lemon Salad

Photo from Bistrot Cenisio 10, Milan, Italy

1 fennel bulb, sliced thin (use a mandoline, if you have one).
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
1/2 cup fresh cilantro leaves, chopped; can also chop 1/2 cups of fennel fronds, if they are included with the bulb and reserve the rest for another use.

Whisk olive oil, lemon juice, and cilantro (and fennel fronds, if available) in a salad bowl until blended. Add the sliced fennel and toss until coated. Let stand at room temperature at least 30 minutes before serving.

If you'd like you can also include 1 cup of fresh blueberries and top some shaved goat cheese or crumbled feta.


Creamy Coleslaw

Photograph by Samantha Fromm Haddow from her food blog, Carpe Cibus (Seize the Food.)


The July 5 share from Glade Road Growing will include cabbage, kohlrabi, carrots, bunch onions, kale and golden beets.  Here's my recipe for cole slaw. The cabbages this week are green.  This also looks lovely with red cabbage.  Some folks like their coleslaw with vinegar.  My mother always made hers with lemon juice and I follow her example, substituting lime juice on occasion.


Serves 6


2 cups of cabbage, cored and shredded
2 cups of carrots shredded
2 cups of Granny Smith apples shredded
1/2 cup of green onions, chopped
1/2 cup of cilantro, chopped
1/2 cup of mayonnaise or 1/2 cup of yogurt plus 1 1/2 tsp. corn starch
juice from 1/2 lemon or lime
sea salt and freshly ground pepper to taste

1.  In a large bowl combine cabbage, carrots, apples, green onions and cilantro with mayonnaise and juice.  Season with salt and pepper.  If you are using the yogurt, to keep it from separating first mix the corn starch with an equal amount of yogurt and then stir into the rest of the yogurt.

2.  Cover and chill for at least a half an hour to meld flavors.

3.  Serve cold.