Bacon and Basil Stuffed Cherry Tomatoes

These have been one of the most successful hors d'oeuvres I've made in my relatively brief history of cooking. There are really only two reasons I don't make them more: the short season for tomatoes and the tediousness of coring out tomatoes. I don't have a spoon that is quite small enough, and it's a bit of a chore. They're worth the effort though. I've been contemplating trying out our yellow stuffer tomatoes with the filling as a first course. I think it could be delicious with a little lettuce chopped up along with the basil. This recipe is adapted from The Gourmet Cookbook.

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Bacon and Basil Stuffed Cherry Tomatoes

Makes 14 Hors D'Oeuvres

14 (1-inch-diameter) cherry tomatoes

3/8 tsp salt

1/4 pound bacon

2 Tbsp finely chopped shallots

1/4 cup finely chopped basil

1 Tbsp mayonnaise

1 Tbsp sour cream

Freshly Ground Pepper

Cut 1/8-inch-thick slice from the bottom and top of each tomato with a serrated knife. The bottom slice helps the tomato stand upright. Scoop out pulp and seeds with a small spoon or melon ball cutter. Sprinkle tomato shells with salt and invert on paper towels to drain for 15 minutes.

Meanwhile, cook bacon until crisp. Drain on paper towels and cool, then finely crumble.

Stir together bacon, shallots, basil, mayonnaise, sour cream, and pepper in a small bowl until well combined. Divide mixture evenly among tomato shells and arrange in a serving dish.

Beet Chocolate Cake

Our beets have been out of control this year. Last year we had more kale and turnips than we knew what to do with. We even had a turnip bigger than Mom's head. This year, it seems like we'll be picking beets till the snow flies. Mom enjoys the tops, but we're still working on appreciating the bottoms. What to do with the market leftovers? We've tried cold beet salad with feta, shredding them on top of green salad, roasting with potatoes. We even added shredded raw beets to coleslaw for a little extra color. For something a little more adventurous:

Beet Chocolate Cake

Courtesy of From Asparagus to Zucchini

Serves 10

2 cups sugar

2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon baking powder

4 ounces unsweetened chocolate bar (not cocoa powder)

1/4 cup oil

4 eggs

3 cups shredded beets

Heat oven to 325 degrees. Grease two 9-inch or one 9x13 cake pans. Whisk together dry ingredients. Melt chocolate slowly over low heat or in double boiler. Cool chocolate, then blend thoroughly with eggs and oil. Alternately add chocolate and shredded beets to flour mixture. Stir to combine. Pour into pans and bake 40-50 minutes, or until a toothpick inserted in the middle comes out clean.

The cake turned out better than we expected. Sarah's no lover of beets, and even she liked it. We served it topped with mixed berries and whipped cream, but a cream cheese frosting or chocolate glaze would be delicious. The texture of the cake was similar to a chocolate zucchini cake: dense and moist.

Obviously not the beet cake, but Scott and I added some beets to our coleslaw to turn it a lovely shade of pink on the 4th of July. The earthiness of the beets meshed well with the sweetness of the carrots and freshness of the cabbage.

Chicken Breasts with Sage

One of our favorite things about the garden is the opportunity to experiment with different recipes. Sarah & Jeff and Michelle & Scott are part of what we like to call Lazy Dog Test Kitchens. It's a great way to give suggestions to customers on what they can do with our vegetables. I know sometimes figuring out what to cook is the biggest obstacle in making dinner.

Scott and I picked up Mark Bittman's The Best Recipes in the World a few weeks ago, and this chicken recipe was a perfect match with the Lazy Dog Salad Mix. We're looking forward to trying it again when the potatoes are ready. We haven't tried the balsamic variation, but the lemon was delicious. The pan sauce is just calling out for roasted fingerling potatoes.

3 Tbsp olive oil, butter, or a combination

2 garlic cloves, peeled & lightly crushed

20 or 30 fresh sage leaves

4 chicken breast halves

1/4 cup plus 1 Tbsp balsamic vinegar or fresh lemon juice

1/2 cup chicken stock

Salt & pepper to taste

1. Heat oil in deep skillet on medium-high. Add garlic and half the sage, then chicken skin side down. Brown chicken well, rotating breasts as necessary (don't worry about the bone side), for 5-10 minutes. Turn meat browned side up and sprinkle with salt and pepper.

2. Add remaining sage, along with the 1/4 cup vinegar or lemon juice and stock. Turn heat to low and cover; cook until the chicken is tender & no trace of blood remains near the bone, 15 minutes or so.

3. Transfer chicken to platter. If the sauce is thin, raise the heat to high, stirring and reducing until it is thick and glossy, just a few minutes. Stir in the remaining tablespoon of vinegar or lemon juice. Season to taste with salt & pepper.