I got to make supper today because the other people that live here -and I am mostly speaking of the taller one- were out at Buskerfest all day changing the colour of their faces. I already wrote about making pickled beets, so I won’t repeat that story, but I also made stuffed zucchini and half a pepper, due to an excess of stuffing and a shortage of zucchini. My mother never, EVER made stuffed anything when I was a kid (and I bet she’ll challenge me on this) because she claimed she didn’t have time to stuff something into something else. This left me craving anything stuffed.
Making supper in a liberated house means you get to relax after eating while the other people clean up. Ah.
They were stuffed quinoa, crushed tomato, onion, garlic and the innards of the zucchini. A little salt, pepper, thyme, basil and parsley. We ate them with lamb sausages and had sour cream on the side.
Toot toot!
We are actually stuffing the heirloom tomoatoes (Cherokee Red) that just finished ripenenening in our garden for dinner tonight!
With what??
Even though I already told you, I figured I would post it in case anyone else was interested.
I’m bastardizing this recipe here. And since the meat part of the dish will be in the tomatoes, we’re having it with wild rice on the side.
And just so everyone knows, they turned out AMAZING! Yum!