Couscous Stuffed Tomatoes

When I found out that Oprah was holding an open casting call/audition for her new “Own” television station, I couldn’t wait to apply!  I’ve spent the majority of my life dreaming and telling everyone my grandeur ideas.  But, I have a bad habit of not following through with those aspirations.  This year, I decided to turn over a new leaf and take action.  No more wasting time dreaming about what could be.  Instead, I want to take the steps to make those dreams a reality.

In order to portray who I am while showing my culinary point of view, I had to come up with a recipe that would essentially be “Katie on a plate” (in less than 3 minutes!)  With my food, I really value using seasonal, local ingredients in recipes that are packed with flavor yet still healthy (without being diet food).  For my featured recipe, I wanted to come up with something that utilized seasonal vegetables with other ingredients you can find at any grocery store.

I love these tomatoes because you can mix up the stuffing and use tons of different ingredients to switch up the flavors.  They work great paired with a salad for a light summer dinner, or you can make a big batch as a side dish for a large crowd.

stuffed tomato recipe Read more

Zucchini Couscous Cakes

June 21, 2010 by Katie  
Filed under Appetizers, Salad & Veggies, Seasonal, Vegetarian

Technically speaking, spring officially started a few weeks ago. It didn’t really feel like it was here though until this last weekend filled with sunshine and blue skies. Even though Jason and I were stuck working, it seemed like everyone else was really enjoying the change in weather. We’ve spent the last few years supplying everyone else with their toys and our busiest days in the shop are often those 75 degree days where everyone wants to rent paddleboards, buy a trainer kite, or demo a longboard. It seems like the only time we get a breather is on those gray, drizzly days when the rest of the world is smart enough to stay home. Luckily for me, i’m more than happy holing up in my kitchen on those rainy days and braising a big chunk of meat til it falls of the bone.

But I digress. My whole point was that yes, spring is finally here. To me, that means making the transition to light, healthy cooking with all the fresh seasonal produce cropping up. These couscous cakes epitomize spring freshness. This recipe is a variation on the couscous cakes in Fine Cooking Mazagine issue No. 37. You can fill them with any type of veggie you love. I made these with whole wheat couscous so they were extra healthy (it’s actually all I had in my pantry to be honest) and filled them with zucchini, garbanzo beans and almonds. A simple salad played a supporting role while a roasted red pepper sauce brought the cakes to life.

The best part about these couscous cakes is that they’re not only a showstopper but you can fry them up and keep them warm in a warm oven while you put together the rest of your dinner.

easy couscous recipe Read more