Mediterranean Stuffed Tomatoes Food

MEDITERRANEAN STUFFED TOMATOES

Steps:

• Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
• While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
• Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
• Season to taste with salt and pepper.
• Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
• With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
• Lightly sprinkle the insides of the tomatoes with salt and pepper.
• Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
• Stuff each tomato with about a cup of the filling.
• Sprinkle the tops with the olives and garnish with the chopped basil.

MEDITERRANEAN STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Give the sun-dried tomatoes a rough chop. Add sun-dried tomatoes to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.
• Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼" to ½" still attached.
• Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets on the parchment-lined baking sheet. Stuff the salmon with the filling mixture.
• Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.
• Serve with your favorite side dishes and enjoy.

MEDITERRANEAN STUFFED PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees.
• Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
• Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
• Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
• Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

MEDITERRANEAN TUNA STUFFED TOMATO

Steps:

• Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
• Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
• Pour over tuna mixture.
• Add parmesan and mix well.
• Chill until ready to serve.
• Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
• Fill each tomato with a tad more than ½ cup of the tuna.
• Serve on a piece of leaf lettuce to add color to the plate.

GREEK STUFFED PEPPERS & TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Wash the tomatoes. Slice the tops almost off but leave attached to the tomato, creating a "hinge". Scoop out the insides with a spoon, reserving pulp for stuffing.
• Wash the peppers, slice the tops almost off, but leave attached to the pepper, creating a "hinge". Remove and discard seeds.
• In a blender, add the insides of the tomatoes with the parsley, dill, onions, 1 cup water, and tomato paste. Blend for 2 minutes.
• Pour the blended mixture into a bowl. Add the rice, oil, salt, and pepper. Mix well with a spoon.
• Fill each tomato and pepper with the rice/vegetable mixture. Put in a casserole dish.
• For the sauce, mix the 1/2 cup olive oil, tomato paste, water, salt, and pepper. Cover the tomatoes and peppers with the sauce.
• Bake for 1 hour and 20 minutes uncovered or until rice is done.
• If rice isn't fully cooked, add a little water to the pan, cover, and finish in the oven until rice is fully cooked.