Chef Dwight’s Stuffed Tomato
Hi there. I was just in Shreveport, Louisiana working on a film. There is a great head chef, Chef Dwight, at the Hilton there who has been insanely helpful in making me delicious food. He made a stuffed tomato dish with rice, mushrooms, asparagus, saffron, zucchini, and spinach the first night I was there. He is very kind and helpful. If you live nearby, I highly recommend going to the Hilton to eat. Ask Chef Dwight to make you the food he made me. See his recipe below for the stuffed tomato dish and look at his cute photo (below)! Thank you Chef Dwight! I will be back soon!
There is also a local chef, John Strand, who will deliver to you or cook in your home. He is very reasonably priced. A few of the things I loved from his menus were: Blueberry Walnut Pancakes, Crisp Artichoke Hearts, Baked Acorn Squash, Almond Cinnamon Oatmeal, Teriyaki Stir Fry with Rice Noodles, and Couscous and Soy Nut Stuffed Tomatoes. His website is www.accentspcs.com.
MAKES 4 servings
4 large tomatoes (slice off the tops of the tomatoes and scoop out the insides for stuffing)
3 cups cooked orzo pasta
1 cup fresh blanch broccoli flower
1 cup sliced blanch carrots
2 cups fresh baby spinach
2 cups green beans (cut in half)
1 teaspoon salt
1/2 teaspoon black pepper
Heat the stock in a sauce pot.
Add in the broccoli, carrots, green beans, and salt and pepper.
Let this simmer over low heat for 3 minutes.
Then add the orzo pasta, and mix them well together over low heat for 8 minutes.
Take the pot off of the heat, and fold in the spinach.
Stuff each tomato with the mixture.
Place on a sheet pan, and bake in the oven for 350 degrees F for 12 minutes.
Serve and enjoy!
Dwight serves this dish garnished with sliced cucumber and freshly chopped parsley, but you can garnish yours any way you like.
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