Archive: 2010

  1. Stuffed Baked Tomatoes


    Shaun and I took our first stab at integrating some creative media to the cooking process. If you haven’t checked out our short video yet, scroll to the bottom of this post.  This recipe was inspired by the two lovely tomatoes that we’ve had on the kitchen table, ripening to perfection, for the past  few days and some micro-basil that I picked up at the North Park Farmers Market yesterday. I went looking for ‘regular’ basil, but a friendly representative from Suzie’s Farms encouraged me to try the mini version and I must say, what a treat! I had honestly never tried/seen anything like it before, and I encourage you to be on the look-out!

    This recipe is honestly so easy. It has all the qualities of a fancy expensive restaurant entree, but is even better when you have the freedom to stuff it with what you really love.

    Here’s what I used for my stuffing, feel free to get creative though and play with the flavors of the season.

    • 1 large heirloom yellow summer squash, grated
    • 1 bunch of rainbow chard, deveined and finely chopped
    • 1/2 of a spring onion, finely minced
    • 2 cloves of garlic, minced
    • 2 cups micro-basil
    • 1/4 cup chopped kalamata olives
    • 2 tsp. olive oil
    • 2 tsp. balsamic vinegar
    • 4 tablespoons chevre cheese
    • (optional: 1/4 cup pine nuts)
    • 1 cup plain Israeli cous cous
    • 2 extra beefy tomatoes

    This is what you didn’t see on the video:

    1. In a medium sized pot, bring 2 cups of water and 1 cup of cous cous to a boil. Reduce heat to low and let simmer uncovered for 8 minutes. Check frequently that the cous cous is not sticking to the bottom of the pan, stirring when necessary. Remove from heat, add a little water and olive oil, and let sit covered for 4 minutes.

    2. On low heat, begin to saute the onions and garlic in the olive oil and balsamic vinegar. After a few minutes add the chard, olives, grated squash, basil and pine nuts if you’re using them. Grind in a little salt and pepper. Stir slowly to coat, do not let the contents start to “sizzle.”

    3. Add cous cous to the veggie mixture and stir to coat. Cover and let sit over low heat while you prepare the tomatoes.

    5. To see a demonstration on how to carve out the tomatoes, see video below.

    6. Bring tomatoes and stuffing to the same work surface, and a gently spoon in mix until about 3/4 full. Add a small dollop of the chevre, then add another heaping scoop to fill and cover the top opening.

    7. Sprinkle with fresh basil and a little salt. Bake for 10 minutes at 300′ in the middle rack of your oven. Serve immediately, and enjoy! You did it! Go you!



  2. Crunchy Dill Spread (or) Dip

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    Summer is finally here! Shaun will continue the whole 5 day work-week gig while I spend a few weeks at home in Northern California. In July, we’ll reunite when I return to San Diego for an internship with the International Rescue Committee.  Absence makes the heart grow fonder, though. In the meantime, we’ll post recipes remotely. Shaun will tackle more kitchen time, and I’ll have to tackle more camera time and Happyolks will bear with us (smiles). I’ve been slow to post this dill recipe, but the photos and recipes are piling up and I don’t want to let this one (like many others) slip away. I got the idea for this spread to be used with the salmon sandwiches, but ended up favoring it as a dip for crunchy raw veggies like carrots, red bell peppers, and cucumbers. If you’re looking for something light for an afternoon backyard soiree, this is one is a keeper. I will warn, because there is Greek yogurt involved, the dish would need to be kept chilled!

    • 1 cup Fage 0% Greek Yogurt
    • 1/2 cup red onions, finely chopped
    • 1/2 cup celery, finely chopped
    • 1/8 tsp salt
    • 2 tablespoons minced fresh dill
    • juice of a few lemon slices

    Super easy — combine ingredients, stir and serve! Fresh and basic, it won’t take away from the taste of your fabulous crisp veggies.

  3. Salmon Sandwich with Microgreens

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    With summer parties just around the corner, we wanted to start experimenting with fun dishes to serve at neighborhood and family get-togethers when we make our way back up north. I came across a blog that was using a lot of prosciutto and it inspired the idea for salmon. Smoked salmon is something I normally only eat at fancy brunches when my family takes some kind of island vacation, but using it in a sandwich is a fun way to avoid turning on the oven. While making these, I made a huge discovery: I hate pea greens. There are only two foods now, that I truly detest: capers, and pea greens. I consider myself to a have pretty diverse and open palate, but both of these ingredients make me want to hurl. I tried putting pea greens inside the sandwich, and I removed mine after one bite. Shaun on the other hand, enjoys them – so for this recipe, experiment with caution.

    Instead of using mayo, I made a homemade dip/spread that can be slathered on one side of the bread or for dipping with carrots and bell peppers. I’ll post the recipe for that soon.

    We had the sandwiches with a side of tossed rainbow microgreens that I got at the Ocean Beach Co-op. I’m not sure if you can find them at Whole Foods, they seem to be a pretty specialty item.

    Here are the contents of the sandwich, I won’t give you instructions…  you know what to do (smiles).

    • 2 slices seedy multi-grain bread
    • dark romaine lettuce leaves
    • small handful spinach leaves
    • 2-3 sliced heirloom tomatoes
    • thinly sliced red onion
    • 3 oz smoked wild Alaskan salmon
    • (optional: pea greens)


    • 1 package rainbow microgreens
    • 1 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 1 cup thinly shredded carrots

    Toss and serve!