Tag Archives: Garden

Stuffed tomatoes


I love this time of year. It’s usually when our backyard garden is at it’s peak, and my menu planning is guided by a Sunday afternoon harvest. We had a late and rocky start to planting this year due to some unexpected SDGE projects in our yard, and I was worried that we wouldn’t have the success we’ve had in previous summers. Thankfully we’ve got a very powerful “volunteer” tomato that sprouted and has completely taken over a corner. It’s been giving us a handful of tomatoes every week, and this week we got an abundance!

I saw a video online recently for stuffed tomatoes, and was reminded of making stuffed tomatoes in a cooking class in Italy during my study abroad program in 2005. Unfortunately I couldn’t get my hands on that recipe, but between perusing The Silver Spoon and a few online recipes, here’s what we landed on: Plump hollowed out tomatoes stuffed with zucchini, rice, tomatoes and herbs, surrounded by diced tomatoes.


Stuffed Tomatoes

  • Servings: 4
  • Difficulty: Medium
  • Print

7 tomatoes
1/2 yellow onionIMG_2635 3 garlic cloves
1 zucchini
1/4 cup cooked rice
1/2 lemon
2 small yukon gold potatoes
olive oil
salt and pepper
parmesan cheese optional for finishing
an abundance of italian herbs. I used rosemary, oregano, thyme and basil

Preheat the oven to 400 degrees.

Slice the tops off of the tomatoes and reserve. Using a spoon, hollow out the inside of the tomato, and scoop the flesh into a bowl. If desired, turn the tomatoes upside down and let them drain. I’m not entirely sure of the benefits of this, but I do feel like the sides of my tomatoes held up a bit better. Pulse onion, garlic, 1 tsp olive oil and a pinch salt in a food processor or blender, and dump into a large bowl. Separate tomato flesh chunks from the juice and pulse in the food processor, add to large bowl. Shred zucchini in food processor or with a grater, and add to large bowl. Add rice, lemon juice, a generous pinch of salt, pepper, and chopped herbs to everything in the large bowl. Place the tomatoes into an oiled baking dish. Using a fork to slightly drain the mixture, stuff the hollowed out tomatoes with the zucchini rice mixture.

Dice up the potatoes and toss with salt, pepper, olive oil and herbs. Stuff potatoes all around tomatoes. Pour the remaining tomato juice and any juices from the stuffing mixture over the potatoes.

Bake at 400 degrees for 20 minutes, turn the heat down to 385 degrees and bake for an additional 20 minutes. If desired, finish with a sprinkling of Parmesan cheese before the last 5 minutes of baking.

Serve with a small green salad and some crusty bread, and a nice glass of red wine. Bon appetit!



Filed under cooking, Cooking Project, Dinner, Recipes

Pickled Radishes


Our garden is very happy lately. A little bit of rain, a little bit of sunshine…  We ended up with a ton of radishes that needed to be pulled right before heading out of town. We figured the best way to keep them fresh was to pickle them. Pickled radishes are so good on salads, tacos, sauteed cabbage…and so much more.



Super easy: slice the radishes thinly and fill a mason jar.


Add desired seasonings.


Bring water, vinegar, salt and sugar to a boil, and pour over radishes.


Let cool, cover and store in your fridge.  You could use this bring with a variety of thinly sliced vegetables (I’m thinking carrots, cauliflower) and experiment with the spices to see what you like best.

Pickled Radishes

  • Servings: many
  • Difficulty: Easy
  • Print

1 large bunch of radishes, thinly sliced
1 pinches of red pepper flakes
1 tsp mustard seed
whole peppercorns
4 garlic cloves, sliced
6 Tbsp sugar
1 1/2 c white vinegar
1 1/2 c water
4 tsp salt


Combine radishes and seasonings in a jar. Bring vinegar, water, sugar and salt to a boil and pour over radishes. Let cool before storing in your fridge. These should last about a month in your fridge (if you can keep from eating them all before then!).

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Filed under cooking, Recipes, Side Dishes, Vegetable



A quick update on the garden, peas are exploding, radishes are ready, and we’re still harvesting tons of peppers.


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January 23, 2016 · 5:42 am

Garden Planning for Fall and Winter

We’ve just returned from a two week trip to Europe (more on that later!) and have come back to find our garden in a sad state. The flourishing tomato plants from two weeks ago are now dead, dried out, and look like they could be featured in a haunted house. The cucumber vines are all withered, and the herbs are impossible overgrown.

We spent a day cutting back and dragging out everything, resulting in a huge pile of peppers (check back on more to do with those as well) and lots of herbs to dry and replenish my spices. After getting everything more or less tidied up, we’ve come up with a game plan for the fall and winter season in our garden. Here’s a list of what we’ve planted today:

image Continue reading

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