Quinoa And Feta Stuffed Roma Tomatoes

Recipe adapted from Other Side of Fifty

Ingredients

-1/2 cup quinoa, cooked in 1 cup of chicken broth or Vegetable Broth
-4 large Roma tomatoes
-1 TBSP fresh snipped chives
-1 TBSP fresh basil, chopped
-2 ounces feta cheese
- freshly ground black pepper
-1/4 cup Panko bread crumbs
-1/4 cup Parmesan cheese, grated
-1-2 tsp extra virgin olive oil

Directions

-Preheat oven to 435 degrees. Spray baking sheet with olive oil or coconut oil cooking spray.
-Cut tomatoes in half, lengthwise and hollow out seeds and any membranes. Place tomatoes cut side up on prepared baking sheet.
-In a small bowl mix together the chives, basil, and feta cheese. Stir in the cooked quinoa and season all with pepper.
-In another small bowl combine Panko and Parmesan cheese.
-Stuff tomatoes with quinoa mixture. Top with the bread crumbs. Lightly drizzle olive oil over the tops.
-Bake for 12-15 minutes. Remove from oven. Serve warm or at room temperature

Roasted Pepper and Eggplant Ajvar Spread

 Recipe Adapted slightly from Aida Mollenkamp.

 Ingredients
-2 pounds red bell peppers (about 5 to 6)
-1 small eggplant (roughly 3/4 pound)
-3 tablespoons olive oil, divided
-3 cloves garlic, roughly chopped
-1 ounce fresh chives
1 tablespoon lemon juice
-1 tablespoon red wine vinegar
-1 teaspoon rapadura sugar or coconut sugar
-Kosher salt and Freshly Ground Black Pepper
-1/4 teaspoon dried red chili flakes

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Instructions

-Heat oven to 450°F and arrange racks in the upper third. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on a baking sheet lined with foil.

-Cut eggplant in half lengthwise and drizzle it with about 1 tablespoon of the olive oil and a little salt and place it, cut-side down, on the baking sheet. Roast the peppers and eggplant until they are blackened, blistered, and the eggplant collapses when you press on it, about 30 minutes. (You can also grill the peppers and eggplant.)

-Remove the eggplant and set it aside to cool slightly. Remove the peppers, place them in a bowl, and cover with plastic wrap until the peppers have slightly cooled, at least 5 minutes.

-Use a spoon or ice-cream scoop to remove the pulp of the eggplant from the skin, and discard the skin. Put eggplant in a food processor with 1 tablespoon of the olive oil and the garlic. Pulse the eggplant a few times so that it’s roughly chopped.

Tip:Ajvar can be made up to 4 days ahead of time; store refrigerated in an airtight container and bring to room temperature before serving. Taste and stir in more vinegar, sugar, salt, or olive oil as desired.

-Once peppers are cool enough to handle, peel them (reserving any juices that collect), discard the peel, and add the peppers and 2 to 3 tablespoons of the pepper liquid to the food processor. Add the chives and pulse 5 to 8 times to chop coarsely. Stir in the lemon juice, vinegar, red pepper flakes, and sugar. Taste and add more sugar if it is a bit sour, then add salt and freshly ground black pepper, as desired. Serve warm or room temperature as a spread or condiment.

Tomato Okra Soup

The following recipe comes from Coffee&Cornbread blog.

Tomato Okra Soup
Ingredients
6 to 8 okra pods, sliced
4 large ripe tomatoes, diced
1 medium onion, chopped
1 clove garlic, diced
3 to 4 cups chicken broth
dash of red pepper to taste
salt and pepper, to taste
chives, for garnish

Directions
Place all ingredients but chives in a stock pot. Bring to boil and then simmer until okra is tender, about 20 minutes. Garnish with chives.