Stuffed Campari Tomatoes

Appetizers, Greek, Low-carb, Mediterranean, Paleo, Tomatoes

My book club meets tonight, and I’ve been tasked with bringing an appetizer. Trying to make something that excites a group while also remaining semi-Paleo can be challenging. I know there will be plenty of other delicious and indulgent cuisine so I’m aiming to bring a light bite that won’t hurt our waistlines. IMG_2740

Since it’s tomato season, I’ve decided to stuff Campari tomatoes with fresh basil, feta cheese and toasted pine nuts. A quick drizzle of aged balsamic vinegar and a touch of good olive oil and this appetizer is ready. I’m sure the ladies will enjoy it and hopefully its prettiness will make up for the fact that I didn’t finish the book.

Stuffed Campari Tomatoes

What you’ll need: 

Melon baller

Sharp knife

Ingredients

8-12 Campari tomatoes or 8 plum tomatoes (cherry and grape tomatoes are too small for this recipe)

1/4 cup pine nuts, toasted

1 green onion (scallion), chopped

3 1/2 ounces of feta cheese (I use reduced-fat)

6 large basil leaves, chopped

1 tablespoon aged balsamic vinegar

1 tablespoon olive oil

Process

Carefully slice the very top off each tomato. Using a mellon baller, carefully remove the inside pulp and seeds from the tomatoes to create little cups.

In a bowl, mix together the scallion, pine nuts, feta cheese and basil and combine well. Fill each tomato with feta-mixture. Then drizzle one tablespoon of balsamic vinegar over the top of all the tomatoes. Repeat with olive oil. Serve immediately and enjoy.

*You can make this ahead of time and keep it lightly covered in the refrigerator. However, don’t add the olive oil and balsamic vinegar until you’re ready to serve your dish. 

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Crispy Lamb and Lentils

Greek, Mediterranean, Paleo, spices, sunday supper

Sometimes I think this blog should be called “A Cheater’s Guide to Paleo” because there are a few items that I can’t seem to remove from my diet. Lentils are one of those foods.

It’s not like I’m eating lentils all the time, but there are a few dishes that just sing when I use those tiny legumes. I think the key is to use them sparingly to highlight the real IMG_1716main course.

This crispy lamb and lentils recipe provides a nice example of my “a little goes a long way” theory. The entire recipe only uses 1-1/2 cups of cooked lentils, which means each serving is only 1/4 to 1/3 cup, depending on how many you’re feeding. Lentils are packed with fiber, iron and protein (13 grams per serving) so I’m okay with including them in my diet once and a while.

I found this basic recipe in a Bon Appétit magazine but in my typical fashion, I couldn’t follow the instructions exactly. So this version has my own personal spin on it, and it’s pretty delicious. Make the lentils ahead of time if you need to, but they really only take 5-10 minutes because it’s a small batch.

When you take a bite of this you’ll immediately feel like you’re eating Mediterranean cuisine. The lamb and lentils mixed with fresh cucumber and parsley is an amazing combination. If you’re feeding people not adhering to Paleo, then include some fresh pita and the Greek yogurt sauce (recipe is also below) to expand your meal. This recipe feeds four adults. I added a few Kalamata olives because they pair so well, and I love them.

Ingredients

1-1/2 cups lentils, red, brown or green

1 pound ground lambIMG_1705

1/2 cup onion, diced

3 garlic cloves, pressed or chopped

1 cup cucumber, chopped

1/2 cup Italian flat-leaf parsley, chopped

2 tablespoons fresh mint, chopped

3 tablespoons olive oil

1 tablespoon smoked paprika

2 teaspoons kosher or sea salt

1 teaspoon black pepper

1/2 teaspoon cumin

Lettuce cups or pita bread

Cooking

Bring two cups of water or chicken broth to a boil in a small sauce pan. Add lentils, cook on medium heat for 5 minutes, stirring occasionally. Turn off heat and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic. Once it’s hot (about 2 minutes) carefully add the ground lamb and press it down to cover the entire pan. After 4 minutes, break up the lamb and continue to brown it, like you might do with hamburger meat for tacos. The goal is to get the meat very brown and crisp. Season the meat with paprika, salt, pepper and cumin.

Then add the onion to the pan, and continue to cook for another 3-5 minutes. Meanwhile, drain the lentils.

Push the meat to one side and add last tablespoon of oil to the empty side of the pan. Add the lentils and press down to cover the empty space. Let cook for 3 minutes, and then stir into the lamb mixture. Continue to cook for a few minutes, stirring occasionally.

Turn off the heat. Incorporate the fresh mint, parsley and cucumber. Fill lettuce cups or serve with warmed pita and yogurt sauce.

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Greek Yogurt Sauce

Ingredients

3/4 cup plain Greek yogurt

1 tablespoon chopped onion

1 tablespoon chopped cucumber

1 teaspoon garlic salt

1 teaspoon chopped parsley

2 tablespoon reduced fat feta cheese

Process

Mix everything together and let sit for 30 minutes before serving.

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