Wednesday, September 14, 2011

Changing Menus on the Fly

My original plan for Tuesday night's dinner (meat, grain and greens loaf, grilled squash and tomatoes) got fancied up a little, thanks to Pine View Farm's suggestion to stuff pattypan squash. It was pattypans that I had, so I decided to stuff the meatloaf into the squash. The remainder of the meat mixture, I patted into muffin pans to make mini-loaves.

The tomatoes also got fancied up as well when I stumbled across an herb- and cheese-stuffed tomato recipe in The Occasional Vegetarian while looking for a tomato soup recipe. Simply toss fresh herbs (oregano, thyme and parsley) with shredded cheese, breadcrumbs, salt and pepper, press over seeded tomatoes (I didn't cut the centres out, just cut them in half and gently pressed out seeds and pulp) and drizzle with olive oil. Bake at 350F and then brown briefly under the broiler.

I also added fresh corn to the menu because my dad stopped by with some of the corn picked by my grandfather and uncle. It was delicious. The meal ended up being much prettier and more delicious than I had expected (although the meatloaf wasn't terribly flavourful, it was good for us, and we spiced it up with a ketchup/hot sauce combo...I NEVER use ketchup, but this dish called for it).

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