Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Millet-Stuffed Tomatoes

Ingredients

  • 8 medium ripe tomatoes
  • 1 3/4 teaspoons salt
  • 1 cup millet
  • 2 cups vegetable stock
  • 1 clove garlic, minced
  • 4 ounces goat cheese, crumbled into small pieces
  • 1/2 cup olive oil
  • 3 tablespoons lightly toasted pine nuts
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1 1/2 teaspoons lemon zest
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 500 degrees F.

Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside.  If necessary, slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.

In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the stock, garlic and remaining 3/4 teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and pepper.

Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F.

Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.

Adapted slightly from Stuffed Tomatoes by Emeril Lagasse.

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Penne with Spinach Sauce

Ingredients

  • 1 pound penne pasta
  • 2-3 garlic cloves
  • 2 ounces goat cheese
  • 1 ounce cream cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach leaves
  • 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil.  Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor.  Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves.  Blend until the mixture is smooth and creamy.  Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid.  Spoon the pasta atop the spinach leaves in the bowl.  Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten.   Sprinkle the Parmesan over and serve.

From Penne with Spinach Sauce by Giada De Laurentiis.

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