A great side-dish with any meal.

Ingredients

1 cup white rice, uncooked
6 large tomatoes
6 T olive oil
Salt and fresh black pepper
1 clove garlic, minced
2 T fresh basil, chopped
2 T fresh parsley, chopped
1/4 cup grated Parmesan

Directions

1. Preheat oven to 350 degrees F.
2. Boil rice in salted water, stirring periodically, until just cooked (10 minutes).
3. Drain and rinse under cold water.
4. Cut off top of each tomato and reserve tops. Scoop out seeds, pulp, and juice, leaving a fairly healthy wall of tomato to hold shape.
5. Reserve 1/4 cup of tomato juice/pulp.
6. Grease bottom of baking dish with 1 T olive oil. Place tomatoes in dish.
7. Combine reserved tomato pulp, rice, cheese, spices and 2 T olive oil.
8. Spoon mixture into tomatoes, overfill slightly. Spoon any leftover mixture into pan around tomatoes. Drizzle everything with olive oil. Put tomato tops back onto tomatoes (loosely).
9. Bake 15-20 minutes – do not over-bake or tomatoes will fall apart. Serve hot.

From the Kitchen of Northside Farmers Market
Recipe from HMONG FLAVOR; Combined with Bill Wavrin, Miraval Life, Cal

Ingredients

3 chili peppers -roasted, destemmed, deseeded
2 whole chickens
2 T peanut oil
1 T. rice vinegar
2 lg onions, chopped
1 T. soy sauce
1 head garlic
1 T. sugar
2 yellow squash (diced)
2 T. veggie stock paste
2 cucumbers (diced)
1 T. salt
2 kohlrabi (diced)
2 quarts of water

This recipe can be made in ONE POT and is ready in 1 1/2 hours!

Directions

1. In stew pot, stir-fry diced vegetables in peanut oil over high heat.
2. Brown the chickens in the same oil used to fry vegetables.
3. Add roasted chillis, rice vinegar, soy sauce, sugar, stock paste, and salt.
4. Add water to cover.
5. Bring to a low boil, boil for 30 minutes.
6. When chicken is done, debone and shred, return to pot.
7. Bring back to a boil, reduce heat to simmer until vegetables are done (20min).