Eden's Harvest

These would make a great hors d'oeuvres served warm. I just like to eat them as a snack or lunch or whenever.

Wash large cherry tomatoes, or whatever size can easily be eaten as finger food.
Core and hollow the inside a bit of each tomato. Fill this with crumbled feta cheese. I've also stuffed basil chiffonade into the core, also and then filled with cheese. Place on a cookie sheet on the second highest rack in the oven.

Broil, keeping an eye on the cheese. It should melt a bit, and become golden. This will warm the tomato, but not really cook it.


Share with friends and eat immediately.

This recipe was published in the July 2009 issue of Sunset Magazine. A perfect salad on a hot summer day.

Fresh Corn and Avocado Salad (serves 10)

6 ears of corn
2 cups of halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2" cubes
1/3 cup chopped fresh basil leaves
2 Tbsp. Champagne vinegar
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1/4 tsp. each kosher salt and ground black pepper

In a large pot of boiling water, cook corn for three to five minutes until warmed through. Rince with cold water until cool.
Meanwhile, combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
Cut kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.