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Tidewater Kitchen

chopped tomatoes, salt, pepper and lemon juice. Fill the tomatoes with the rice mixture and arrange in a baking dish. Sprinkle the tops with parmesan cheese and bake at 350° for 10 to 15 minutes. HERBED TOMATOES 6-8 tomatoes, peeled and thickly sliced 2/3 cup olive oil 1 cup vinegar (I love balsamic) 1/4 cup chopped scallions (include some of the green tops) 1 t. salt 1/4 t. ground black pepper 2 t. fresh thyme 1 clove garlic, crushed 2 T. sugar

of chopped mushrooms and sauté them until they are golden. Add the parsley and basil and sauté for 1 minute more. Transfer the mixture to a large bowl and add the cooked rice, the

Place tomatoes in a large f lat serving dish. Mix remaining ingredients and pour over the tomatoes. Cover and refrigerate for at least 6 hours.

A Taste of Italy

BAKED TOMATO, ZUCCHINI and GARLIC CASSEROLE Serves 20 4 T. extra virgin olive oil 8 lg. tomatoes, cored and cut in 1/2inch slices 6 medium zucchini, stems removed, cut on a diagonal in 1/2-inch slices 12 garlic cloves, peeled and sliced 10 sprigs fresh basil, leaves only, shredded Coarse salt and pepper to taste 1/2 cup aged goat cheese, parmesan or Asiago cheese

218 N. Washington St. Easton (410) 820-8281 72

July 2015 ttimes web magazine  

Tidewater Times july 2015