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A Great Recipe for Your Cherry Tomatoes

It's October, and our area has already experienced a number of frosty nights. We hurriedly pulled the tomatoes from their vines and have frozen and canned a number of batches. One favorite recipe for our cherry tomatoes follows. It makes a beautiful presentation and is full of all kinds of nummy flavors!

 

Cherry Tomatoes Stuffed with Mozzarella and Basil

This recipe will yield about 36 hors d'oeuvres.

1/2 pound of fresh mozzarella, cut into very tiny diced pieces. Should cut enough to make approximately

1 1/4 cup

3 tablespoons of extra virgin olive oil

1/3 cup of chopped basil leaves

1/2 teaspoon of freshly grated lemon zest

Salt and pepper

20 cherry tomatoes

 

In a medium bowl, stir together the cheese, oil, basil, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place in the refrigerator for a couple of hours before assembling to let the flavors all come together.

Slice each cherry tomato in half and scoop out the insides with a melon-baller or teaspoon. Sprinkle each half with a dash of salt and place, inverted, on a paper towel to drain for about 15 minutes.

Fill each tomato half with about a teaspoon of the cheese mixture and arrange on a serving tray. We like to finish the plate with a drizzle of balsamic reduction over the tomatoes – not much – just a little bit for a great flavor!

Enjoy!

 

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The “Fruits” of our Garden

It was an idea that I had been brewing all year – having a farm-to-table dinner with the bounties of the ranch. Boy, did we have fun!

We invited friends from our neighborhood to join us for the fixings. For two days before the party, we gathered and chopped fresh fruits and vegetables.

 

Our evening started with cherry tomatoes stuffed with mozzarella and basil and a charred corn and avacado dip. Baked potatoes and homemade bread (yup, Mom's recipe from my blog earlier this year) coupled with our grassfed beef smoked to perfection. One neighbor accepted a “throw down” challenge with the beef, and he and Kevin each prepared their prime rib and New York strip roasts with their own secret seasonings and techniques. Fresh corn on the cob was mouthwatering, and the watermelons were ready for the picking. We finished off our evening with apple crisp and strawberry rhubarb crisp. Many enjoyed our homemade wine with the meal.

I'd love to share one of the appetizer recipes – it's a hodge-podge of garden veggies that is light, colorful and healthy!

 

Charred Corn and Avacado Dip

2 ears of corn

2 avacados, diced

2 jalapeƱos, seeded and diced

1 red onion diced

A handful of cherry tomatoes, chopped

1/4 cup chopped cilantro

1 can (or fresh cooked) black beans, drained and rinsed

Juice of 1 lime

Salt and pepper (to taste)

Remove the silks from the corn, soak in water for 10 minutes and then place corn on a hot grill for 10 minutes, rotating several times. Cool and remove the kernels from the cob. (note: I have made this several times when corn on the cob was not in season. I simply cooked the frozen or canned corn on the stove in a pan with a bit of EVOO).

Combine all of the remaining ingredients and refrigerate for one hour before serving.

Enjoy!