Beat The Heat

Well we only missed scoring the triple digits by 1 degree recently. Fortunately for us the weather pattern has settled down a bit more into normal summer temperatures. My garden is flourishing despite the sizzling heat. I have been on the hunt for recipes that could use up a crop of tomatoes, cucumbers and basil. The following stuffed tomato recipe was quite good for a light summer meal and even healthy. Tomorrow will be posting some light summer drinks and appetizers for outdoor entertaining. Click on right photo of dog for full view.

Stuffed Tomato

adapted from MarthaStewart.com

serves 8

I added 2 cups combination wild rice/white rice but could use brown rice or couscous

also added dressing instead of the 6 TB. olive oil suggested in original recipe

Ingredients:

8 large beefsteak tomatoes-slice top off and scoop out inside-set aside

2 cups of chopped peaches

1-1/2 cup chopped cucumbers

kernels from 2 ears of corn that have been cooked

1/2 cup prepared dressing- Ken's Steak House Lite Vidalia Onion(could use poppyseed dressing or a vinaigrette)

1 TB. lemon juice

1 tsp sea salt

1/4 tsp. pepper

1/2 cup shredded chopped basil

2 cups rice

Directions:

Add all ingredients in a bowl and let sit 15 minutes then taste test to see if ingredients need adjustment for acidity or seasoning

Chill mixture for 1 hour and then divide among 8 tomatoes