Ingredient: large tomatoes, tops cut off and chopped (reserve this), flesh scooped out (compost or discard)

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Rice Medley and White Bean Stuffed Tomatoes

Served with sautéed chard, corn on the cob-

I had some leftover white beans (see The Whole Meal’s Slow Cooker Tuscan White Beans) that I needed to use, so I came up with this light summer meal, just as Florida’s Ruskin tomatoes were coming into season. It pairs well with Swiss chard or any other leafy green.