I cannot remember another year when our tomato crop has ever been more bountiful than it has been this summer… absolutely beautiful pickings of the healthiest and tastiest fruits each day, and we enjoyed them in so many different ways. My favorite way being sun warmed straight off the vine.
One of the ways in which they are most often requested at the convent is stuffed with a zucchini, onion, breadcrumbs and cheese mixture. I started making these years and years ago and they have never lost their appeal. They are beautiful to serve and a most flavorful addition to any meal. You must be sure to make some before the season comes to a close.
Cut tops off tomatoes, scoop out pulp, and drain upside down on paper towel or a rack.
Grate squash and onion. Mix in salt. Let sit ½ hour; squeeze out liquid and sauté in small amount of olive oil until soft. Set aside 4 teaspoons each of Parmesan cheese and bread crumbs. Add remaining cheese, bread crumbs and white pepper.
Cook squash mixture in frying pan until liquid is absorbed.
Fill tomatoes. Sprinkle tops with reserved Parmesan cheese and bread crumbs. Bake at 375 degrees Fahrenheit for about 10-15 minutes or until hot and golden brown on top. Do not overcook.
By now you have most likely planned your entire Thanksgiving dinner, but even if you have, I’d like to suggest a simple side dish you might want to consider adding to the meal, or taking with you if you’ve been invited to someone else’ s home for dinner. The idea occurred to me as I passed our rather empty gardens and spied several rows of leeks still standing strong and holding their own out in the cold.
Since the earliest days in the Community, it has been our custom to serve the traditional Cape Cod Thanksgiving meal, which always included creamed onions. Then, when our gardens began to produce beautiful leeks we started using them instead. Many people prefer leeks because of their milder and more subtle flavor, and now they have become a “must have” addition to our holiday menu.
If you have never been introduced to leeks cooked in this particular way, they might very well become a favorite with you once you give them a try.
Rinse leeks well, as soil can often be caught between leaves.
In a large skillet, melt the butter. Add the leeks and cook over moderately low heat, stirring occasionally, until softened but not browned, about 30 minutes.
Add the thyme, sage, white pepper, flour and cook, stirring for 2 minutes.
Add the cream and bring to a boil.
Simmer over low heat, stirring occasionally, until thickened, about 5 minutes. Add sherry, and season with salt.
The vegetables are really pouring in from the gardens now. Every year it seems to happen all at once. Last summer I never got around to using one of my most favorite tomato zucchini recipes, and I don’t want that to happen again this year. I used this frequently for guest meals and retreats for many, many years and it was always very popular. It is definitely old fashioned but definitely good! Plus it is a very attractive and savory compliment to any plate, especially when all the fresh tomatoes and summer squash are at their peak.
