Stuffed tomatoes with fresh spinach make a colorful side dish perfect for pairing with grilled or roast chicken, fish, beef or pork. Versatile and easy to pull together, leftovers make a great lunch, too!
Stuffed Tomatoes with Spinach Recipe
4 medium tomatoes, hulled and cored with most pulp removed
1 cup fresh spinach leaves, large stems removed, chopped
1/3 cup panko breadcrumbs
1/3 cup finely shredded Asiago cheese
2 T olive oil
salt and pepper to taste
Heat oven to 400°F.
Mix spinach, breadcrumbs, cheese, oil and seasonings in medium bowl. Gently fill tomatoes to the top.
Place in baking dish and cover loosely with aluminum foil. Bake 30 minutes or until tomatoes are softened and filling is warm.
Light, fruity wines with fragrance and a double dose of that all important “yum-factor” are perfect for this pairable veggie partner. Wine educator Stephanie Davis thinks this German Riesling from Schlossgut Diel in the Nahe wine region has all that and more. It is a kabinett wine, referring to the “drier style” of German wines with the highest quality. This bottle is more accurately described as not-hardly-sweet, so don’t be dissuaded when Stephanie mentions the word “dry.” ($22/bottle)
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.
Like this blog post? Subscribe to get the latest from Feeding the Famished!