Sunday, May 5, 2013

Deliciously Healthy Stuffed Tomatoes

Last night, I got inspired to make something healthy for dinner, while browsing through Tracey Medeiros' new cookbook, The Vermont Farm Table.  Also the author of Dishing Up Vermont, I respect Tracey's taste and choice of great quality ingredients.  Although I don't always follow the recipe to a T, just like here, looking through the pages of this cookbook was inspirational.

What I also like is that Tracey does her due diligence to shine a spotlight on the local Vermont farms and the people who run them.  I like learning and seeing the people who make these magical ingredients, that soon after become key components to hearty, healthy and comforting meals.  The tomato recipe I used as inspiration was created in honor of the fabulous heirloom tomatoes grown at Your Farm in Fairlee, VT.  And from the looks of those ripe babies, Kevin and Laura Channell, who own this farm should be very proud.  Here's my own rendition.

Fooditka's Deliciously Healthy Stuffed Tomatoes - Inspired by Summer Stuffed Heirloom Tomatoes from
The Vermont Farm Table cookbook

Ingredients (serves 2)
2 large tomatoes, cut in half and scooped out
2 garlic cloves, minced

1 small red onion, chopped
1 cup of baby bella mushrooms, sliced
2 tbs grated parmesan cheese
1/2 lb of chicken sausage, casings removed
Olive oil

Salt & pepper

Preheat oven to 375 degrees.

Sautee the onions and garlic in olive oil for about 3-4 minutes, until softened.  Add mushrooms and chicken sausage and cook for another 5-6 minutes, until the meat is done.  Add salt and pepper.

Add above mixture into the scooped out tomatoes and sprinkle with parmesan cheese.  Place on an aluminum lined baking sheet and bake for about 20 minutes until the tops are golden brown.

Enjoy with a side salad, quinoa, cous-cous or just on their own. 

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