Shrimp Stuffed Tomato

The summertime heat often begs for meals that require little cooking or are lighter fare. With that in mind I wanted to try a stuffed tomato this week.  For the filling I chose to use a mix of asparagus, red onion, and shrimp for a delicious and colorful dish.  The dressing was a mix of tomato, sriracha powder and mayonnaise, which gave a nice kick to the filling.  The result was a simple yet satisfying dinner.  What summertime meals do you enjoy?

stuffed tomato

Stuffed Tomatoes

½ lb asparagus, cut into ½ inch pieces

½ cup mayonnaise

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon sriracha powder

4 large beefsteak tomatoes (~3 lbs)

½ lb small cooked and peeled shrimp, thawed and drained

½ cup diced red onion

Bring 2 cup of water to a boil in a medium sized sauce pan. Blanch the asparagus for 3 minutes, then remove and place in ice water.  Remove the centers from the tomatoes, reserving about ½ lb of the scooped out tomato for the sauce.  Add the reserved tomato to a food processor, along with the mayonnaise, salt, pepper, and sriracha powder. Drain the asparagus and add to a large bowl along with the shrimp and onion.  Pour the sauce over the shrimp and stir to coat.  Stuff the tomatoes with the shrimp mixture and serve immediately.


Chopped Veggie Salad

The tradition of Bridal Showers over the last few centuries has been to help the new bride start off married life with some essentials, including those for the kitchen. At my bridal shower, this included a recipe from each attendee which they wrote on notecards and compiled in a book. The recipes ranged from personal favorites to easy camping concoctions and covered all categories.

One of my favorites in the book is the Chopped Veggie Salad added by my mom. She had found the recipe in Women’s Day magazine and knew I had enjoyed it whenever she prepared the dish. I still enjoy the salad, as I find it is a refreshing combination, perfect for spring and summer gatherings.


When I make my Chopped Veggie Salad, I stay close to the original recipe, with a few slight modifications. I like to double the amount of carrots and trade out the vinegar variety (I used a flavored balsamic for the one pictured). This time I also decided to use black radishes for an unusual pop of color.

black radish

Black Radish

Black radishes add a pungent bite, a bit more so than the red variety. Their black skin is aesthetic only, as the dark skin gives way to a creamy white center. Make sure to buy firm black radishes, as they can get tough. If you can’t find black radishes, don’t worry, since all radishes taste good in this salad.  I can’t think of any better way to get so many vegetables packed into one dish, while at the same time serving such a delicious dish that second servings are a must!



Chopped Veggie Salad

Slightly modified from Women’s Day

2 tablespoons Dijon mustard

2 tablespoons raspberry-balsamic vinegar

1 teaspoon salt

½ teaspoon pepper

1/3 cup olive oil

1 lb fresh asparagus, cut into 1-inch pieces

4 large carrots, peeled and sliced

2 ribs celery, sliced

1 cup black radishes, chopped (you can substitute any other radish)

1 medium cucumber, chopped

1 pint grape tomatoes

½ cup finely diced red onion

1 large firm-ripe avocado, peeled and chopped


In a small bowl, whisk mustard, vinegar, salt, and pepper until combined. Whisking constantly, slowly add oil until well blended; refrigerate until ready to use.

Bring a large saucepan of water to a boil. Add asparagus; cook 1 1/2 minutes. Add carrots and cook for 1 minute longer. Drain and chill in ice water. Drain again and pat dry with paper towels. Transfer to a serving bowl. Add remaining vegetables to bowl. Mix dressing (if separated), add to bowl, and toss to mix vegetables and coat. Serve immediately.


Asparagus Frittata

This week my husband and I split the grocery shopping in preparation for our Thanksgiving meal. As you can imagine, we ended up with some overlap – in this case asparagus.


This wouldn’t have been so bad, except our holiday guests have had to cancel at the last minute due to an everlasting cold, meaning we now have 4 and ½ pounds of asparagus to eat between two adults and two toddlers. I’m sure the week ahead will be filled with all sorts of asparagus salads, sautés, and soups.

The first recipe on my asparagus pare down list was my asparagus frittata. Not only is it a deceptively easy weekend breakfast, but leftovers make for a wonderful treat before rushing out the door for work.

I started with ½ pound of asparagus (woody stems removed) and gently sautéd them, then added some leftover mushrooms and onions from dinner the night before. Next, an egg mixture which included a bit of cream and seasoning was poured on top and finally covered with a bit of feta.



A few minutes over low heat on the stovetop followed by a few minutes under the broiler resulted in a beautifully, golden asparagus frittata. The whole family enjoyed the special Sunday meal, with the baby out-eating all of us!




Asparagus Frittata

½ lb fresh asparagus
6 large eggs
2 tablespoons heavy whipping cream
1 teaspoon italian seasoning
½ teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
1/2 cup cooked mushrooms
¼ cup sautéed onions
4 oz feta cheese, broken in pieces

Preheat the oven broiler; Break off the woody ends of the asparagus, and then cut into 1 in segments. in a medium sized bowl mix together the eggs, whipping cream, italian seasoning, onion powder, salt, and pepper and set aside.
Put the butter in a 10-inch cast iron skillet and melt over medium-high heat. Add the asparagus and sauté for 3 minutes, or until softened. Reduce the heat to medium-low, sprinkle in the mushrooms and onions, and then pour the egg mixture over the vegetables. Place the cheese pieces evenly over the top of the egg mixture. Cook for 3-4 minutes, until the edges begin to firm and upon inspection the bottom of the eggs is beginning to brown. Remove from the stovetop and place in the broiler and cook for 3minutes longer, until the top is lightly browned and puffed. Remove from the oven, cut into eight wedges and serve immediately.