Gallery 3

Tomato Stuffed with Farro and Sausage

Yield: 4

Author: Foodie On The Fly

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

1 cup semi-pearled farro
1/2 lb ground Italian sausage
1 small onion; finely chopped
2 garlic cloves, chopped
2 tablespoons olive oil
4 large tomatoes
1/4 cup grated Parmiggiano-Reggiano
salt, to taste
freshly-ground black pepper, to taste

Instructions

In a medium saucepan, bring 4 cups of salted water to a boil. Add the farro and cook until tender but still chewy, about 30 minutes. Drain and place in a bowl and set to the side.
In a small saucepan, cook the onion in the oil over medium heat until translucent. Add the garlic and cook for one minute, stirring frequently. Add the ground sausage and cook until browned and crumbly.
Heat the oven to 350 degrees. Oil a small baking pan just large enough to hold the tomatoes.
Cut off a slice 1/2-inch thick from the top of each tomato and reserve. Using a small spoon, scoop out the seeds and juice and place in a sieve set over a bowl, reserving the juice. Arrange the tomatoes in the prepared baking dish.
Add the strained tomato juice, ground sausage, onion, and cheese to the farro. Add salt and pepper to taste. Spoon the mixture into the tomatoes.
Cover each tomato with its top. Bake until the tomatoes are tender, 40 minutes. Sprinkle with grated cheese and fresh ground pepper to taste. Serve hot.

Notes:

If you cannot find ground Italian sausage at your grocer or butcher, take 3 Italian sausage links, remove the casings and break up the meat while frying.

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The Green Goodness Seafood Stir-fry

Yield: 4 - 6

Author: Foodie On The Fly

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

1 lb shishito peppers
1 lb asparagus, thick ends cut
1 lb medium shrimp, cleaned and deveined
1 lb scallops, U/20 - U/30
1/2 bunch Tuscan kale, remove stems
1/2 cup reduced-sodium soy sauce
1/2 cup reduced-sodium chicken broth
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of garlic powder
1 tablespoon of five spice
1 teaspoon fish sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon honey
2 tablespoons Grapeseed Oil
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon sesame oil (optional)

Instructions

Combine shrimp and scallops together and season with salt, pepper, garlic powder and five spice. Stir to ensure all is seasoned.
Whisk sauce ingredients in a small bowl until well blended and set aside.
In a wok or non stick large frying pan, add 2 tablespoon Grapeseed oil and place over high heat, once heat is smoky add Shishido peppers, asparagus and stir often for two minutes or until bright green. Add in Tuscan Kale and stir until wilted.
Add shrimp and scallops, occasionally stirring until the shrimp are just turning pink and scallops are opaque.
Add the stir-fry sauce, coating all ingredients. Turn the heat down to low and let simmer for two minutes.
Serve with rice or your favorite grain.

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Crispy Asian Duck Tacos with Tomatillo Salsa

Yield: 4-6 servings

Author: Foodie On The Fly

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

1/2 pound (about 4 medium) tomatillo's, husked, rinsed and cut into quarters
2 jalapeno, stems broken off, roughly chopped (if you want more heat use serrano peppers instead)
1/2 to 2/3 of a loosely packed cilantro bunch, cut off thick lower stems
Salt
1 medium avocado, flesh scooped from the skin, cut into 1/4-inch pieces
1/2 cup soy sauce
1/4 cup water
1/4 cup mirin (sweet rice wine) (available at well-stocked grocery stores)
2 tablespoons sugar
2 tablespoons vegetable oil
2 cups coarsely shredded roast duck meat (pulled off half of a Chinese roast duck)
Twelve corn tortillas, warmed
1-2 radishes, trimmed, thinly sliced (optional)

Instructions

Combine tomatillos, garlic, jalapenos, and cilantro in a blender. Add 1⁄4 cup water and 1 teaspoon salt. Begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Blend to a coarse puree. Taste and season with additional salt, if you think necessary. Pour into a serving dish and stir in the avocado.
In a small saucepan, combine the soy sauce, water, mirin and sugar. Simmer over medium heat until just beginning to thicken, 15 to 20 minutes. Set to the side
In a wok or heavy bottomed pan, heat the oil over high heat. When just beginning to smoke, add the duck and stir-fry until browned. Dribble in 2 or 3 tablespoons water, stir-fry a minute longer (to soften any overly crispy edges), then add 1⁄4 cup of the sauce. Stir-fry a minute longer, until the duck is glazed.
Scoop onto a serving platter. Serve with warm corn tortillas, the tomatillo salsa, and the remaining sweetened soy sauce.
Garnish with sliced radish (optional)

Notes:

The Tomatillo salsa is delicious alone and will pair well with your favorite Tortilla Chips.

Created using The Recipes Generator

RECIPES

Tantalizingly Tasty

Tomato Stuffed with Farro and Sausage

Ingredients

Instructions

Notes:

The Green Goodness Seafood Stir-fry

Ingredients

Instructions

Crispy Asian Duck Tacos with Tomatillo Salsa

Ingredients

Instructions

Notes:

FOODIE ON THE FLY

Brooklyn, New York