Heirloom Tomato Salad

Ingredients:

• Heirloom Tomatoes various colors
• Sunflower Sprouts
• local radishes (from Ann Arbor's Farmer's Market)
• Colavita Extra Virgin Olive Oil
• sea salt
• fresh ground black pepper (Teliicherry peppercorns)

Method:

1. Your design =)
2. Enjoy!

Arborio Stuffed Heirloom Tomatoes

adapted from Smitten Kitchen

Serves 6

Onion, garlic, red pepper flakes and Arborio rice

Basil and Parsley

Arborio Stuffed Heirloom Tomatoes served with Gordon Ramsay's Coriander, Ginger, and Chile Butter Chicken

My wife came across this recipe from Smitten Kitchen when we were thinking of what would go well with Coriander, Ginger, and Chile Butter Chicken.  I knew right away that I wanted to use Heirloom Tomatoes (since they are in season).  To me an important element of cooking is taking an ingredient and allowing its natural flavors to present itself.  You can use any tomato for the recipe, but I just love the natural beauty and clean flavor of the heirloom variety.  These came out amazing and delicious!  I hope you enjoyed them just as much as we did.

Ingredients:

• 6 medium to large Heirloom Tomatoes
• 1/2 cup Arborio Rice
• 3 Tbsp extra virgin olive oil
• sea salt
• red pepper flakes, to taste
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 6 Tbsp Parsley, Oregano and/or Basil, chopped
• Bread Crumbs, Panko 

Method:

1. Preheat the oven to 350 F, lightly coat an ovenproof baking dish with olive oil
2. Tomato Prep: Cut the tops off the tomatoes and scoop out tomato seeds and flesh into a large bowl.  I used a paring knife to make the initial cut on the tomatoes so that it'll be easier to scoop out the seeds.  
3. Lightly salt the inside of the hollowed out tomatoes, turn them upside down and allow the excess water to drain onto the plate.
4. Stuffing Prep: Using a food mill or blender - coarsely puree the tomato flesh/seeds.  
5. In a large pan, heat olive oil on medium.  Add onion, garlic, and red pepper flakes.  Sauté for 2 minutes.
6. Add Arborio rice and cook for 2-3 minutes, stirring occasionally to prevent burning.
7. Add tomato puree and bring to simmer, then reduce heat to medium-low.  Season with salt and cover pan with a lid.  Allow it to simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked.  
8. Reassemble Tomatoes: Remove from heat, stir in 4 Tbsp of the herb mixture. Arrange tomatoes right-side up in baking pan.  Spoon mixture into tomatoes, leaving some room on top for the bread crumbs.  (Mix the remaining herbs with the bread crumbs, adding salt and black pepper)  
9. Bake, uncovered, for 30 minutes or until rice is finished cooking.  Serve hot. Enjoy!