This is a variation of the awesomely eggplant recipe I posted here. Add some baby spinach in between those layers of eggplanty-goodness. That's the only variation, but it was too good not to share.
Next, I'd like to give a little shout out to my favorite farm. Tendercrop Farm. These are four of their own chicken breasts stuffed with my very own herb butter and some lemon slices. Make sure the butter is cold when you put it between the meat and the skin, it melts slowly and stays on your chicken longer. I grilled these on low for about 30-45 minutes. Be careful about flare-ups that may be caused by the butter. When the juices run clear, or it reaches the right temp, it's done.
Tomatoes Provencal a la greque?Alright, so I was trying to use up these tomatoes and I came up with this. Then I saw it in a recipe book, though slightly different and I felt really stupid.
Core the tomatoes, scooping out the seeds. Mix about 4 tbsp of feta, with a tablespoon of parsley, a small clove of garlic chopped finely, and just enough breadcrumbs to make a stuffing that loosely holds together, probably not more than a handful. Stuff the tomatoes and bake on 350 until they begin to soften. Another variation would be to use Parmesan instead of bread crumbs or feta.
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