One of my favorite things, just like everyone else, is garden tomatoes. The recipe for Stacked Tomato Napoleons is so full of fresh flavors. It makes my mouth water thinking about it. The Garden Stuffed Yellow Squash is a family favorite. I've made this for years and it does take a little more time to make it but it is well worth it. Again, just a myriad of fresh flavors.
The recipe for the stuffed squash calls for bacon. When I made it I forgot to put it in the mixture so I laid it on top of the squash in the picture. It is really good without the bacon too.
Stacked Tomato Napoleons
1/4 cup Balsamic vinegar
1/4 cup olive oil
1 teaspoon of minced garlic (2 cloves)
1 teaspoon of Dijon mustard
1 teaspoon snipped fresh thyme
freshly ground pepper to taste
3 cups of Romaine or Mescalin mix
3 medium tomatoes
3/4 cup loosely packed basil
4 ounces of Feta or Gorgonzola cheese
3 semi thick slices of red onion
4-5 slices of bacon crumbled (optional)
Small container of red and yellow cherry tomatoes
In a small bowl, whisk together the first 6 ingredients and set aside.
Arrange lettuce on a plate. Cut off a think slice from the bottoms of each tomato so they will stand and not tip over. Thickly slice each tomato into thirds horizontally. Place bottom third on top of greens. Top this slice with some basil leaves, some cheese and a little dressing. Place middle slice of tomato on first layer, add more basil, one slice of onion, bacon and drizzle a little more dressing. Place last slice on top more cheese, bacon and drizzle more dressing. Garnish with a small basil leaf on top and extra red and yellow cherry tomatoes on top of the greens.
When I made this it was raining and all I had was iceberg lettuce(don't stone me) but I didn't want to get out. I also didn't have any red and yellow cherry tomatoes so I cut several tomatoes into small chunks and put those on the lettuce. It was still really good.
Garden Stuffed Yellow Squash
6 medium squash
1 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green pepper
1/2 - 1 cup shredded cheddar cheese
6 slices of bacon cooked and crumbled
salt and pepper to taste
Wash squash and remove ends. Place in steamer and steam for 10 minutes until tender but firm and then cool completely. Cut squash in half horizontally and remove pulp leaving a firm shell. Cut up pulp and add remaining ingredients. Place in a 9x13 baking dish. Spoon mixture into shell.
Bake at 400 degrees for 20 minutes.
The recipe for the stuffed squash calls for bacon. When I made it I forgot to put it in the mixture so I laid it on top of the squash in the picture. It is really good without the bacon too.
Stacked Tomato Napoleons
1/4 cup Balsamic vinegar
1/4 cup olive oil
1 teaspoon of minced garlic (2 cloves)
1 teaspoon of Dijon mustard
1 teaspoon snipped fresh thyme
freshly ground pepper to taste
3 cups of Romaine or Mescalin mix
3 medium tomatoes
3/4 cup loosely packed basil
4 ounces of Feta or Gorgonzola cheese
3 semi thick slices of red onion
4-5 slices of bacon crumbled (optional)
Small container of red and yellow cherry tomatoes
In a small bowl, whisk together the first 6 ingredients and set aside.
Arrange lettuce on a plate. Cut off a think slice from the bottoms of each tomato so they will stand and not tip over. Thickly slice each tomato into thirds horizontally. Place bottom third on top of greens. Top this slice with some basil leaves, some cheese and a little dressing. Place middle slice of tomato on first layer, add more basil, one slice of onion, bacon and drizzle a little more dressing. Place last slice on top more cheese, bacon and drizzle more dressing. Garnish with a small basil leaf on top and extra red and yellow cherry tomatoes on top of the greens.
When I made this it was raining and all I had was iceberg lettuce(don't stone me) but I didn't want to get out. I also didn't have any red and yellow cherry tomatoes so I cut several tomatoes into small chunks and put those on the lettuce. It was still really good.
Garden Stuffed Yellow Squash
6 medium squash
1 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green pepper
1/2 - 1 cup shredded cheddar cheese
6 slices of bacon cooked and crumbled
salt and pepper to taste
Wash squash and remove ends. Place in steamer and steam for 10 minutes until tender but firm and then cool completely. Cut squash in half horizontally and remove pulp leaving a firm shell. Cut up pulp and add remaining ingredients. Place in a 9x13 baking dish. Spoon mixture into shell.
Bake at 400 degrees for 20 minutes.
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