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Hail to Tomatoes!

Hail to Tomatoes!

In the late summer months, gardens and fresh market stands are bursting with so many varieties of tomatoes. And, as you well know, they are packed full of vitamins and good nutritional source. Here we’ve got a couple of simple and yummy recipes that require minimal time, so you can keep playing outside on a summer’s day until sundown!

Stuffed Heirloom Tomatoes*
Ingredients
COUSCOUS
1 cup Israeli Couscous
1 tbsp. kosher salt
1 tbsp extra-virgin olive oil
VEGETABLES
½ cup baby green peas
1 tbsp vegetable oil
2 cups chanterelle mushrooms (or any mushrooms!)
4 large ripe heirloom tomatoes
½ tsp kosher salt
TZATZIKI
½ cup plain yogurt(not Greek)
½ cup finely diced cucumber
¼ finely chopped dill, plus more for garnish
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
¼ tsp ground dill seed
1 tsp kosher salt
¼ tsp freshly ground black pepper

Directions
For the COUSCOUS – In a small saucepan, bring 4 cups of water to a boil over high heat. Stir in couscous and salt. Reduce heat to moderate; cook until just tender, about 8 minutes. Drain and rinse under cold water; drain well. Transfer couscous to a medium bowl; stir in olive oil and let cool.
For the VEGETABLES –
1.In a small saucepan, bring ½ cup water to a boil over high heat. Add peas, cover, and reduce heat to low. Cook until tender and bright, about 4 minutes. Drain peas and add to couscous.
2. In a medium skillet, heat vegetable oil. Add mushrooms; cook over moderately high heat until golden brown and softened, about 8 minutes. Add mushrooms to the couscous and peas.
3. Cut the top ½ inch off the tomatoes; scoop out centers. Season inside with salt; set aside.
For TZATZIKI – In a large bowl, combine yogurt, cucumber, dill, mint, lemon juice, olive oil, and dill seed.
To Assemble:
1. Fold couscous, peas, and mushrooms into tzatziki.
2. Spoon couscous tzatziki into each tomato. Garnish with dill and serve!
Strawberry & Tomato Salad*
Ingredients
2 cups strawberries, hulled and halved
1 ripe heirloom tomato, cut into ½ inch wedges
1 cucumber, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
8 lemon verbena leaves, cut into ribbons (or use fresh mint)
3 tbsp extra-virgin olive oil
½ tsp salt
¼ tsp freshly ground black pepper

Directions
In a bowl, combine the strawberries, tomato wedges, cucumber, red onion and lemon verbena. Toss with the olive oil, salt, and pepper and serve!

*Recipes reprinted from: www.instyle.com

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