Take those $1.00/lb Creole tomatoes from Timmy and stuff them with market finds to make a hearty and tasty meal. This recipe is courtesy of Ochsner Eat Fit NOLA and is Eat Local Challenge approved!
Cut a thin slice off the top of each tomato. Leaving a ½ inch shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped.
In a large skillet, sauté vegetable mixture with oregano in pecan oil until tender. Remove from heat; cool slightly. Stir in the brown rice and cheddar cheese. Add a dash of pepper and salt.
Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350°for 15 to 20 minutes or until heated through.
Makes 2 servings
Per serving: 325 calories, 20 grams fat, 4.5 grams saturated fat, 203 mg sodium, 30.5 grams carbohydrate, 4.5 grams fiber, 7.5 grams sugar, 8 grams protein.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.