Heirloom Tomato Pizza and More Tomatoes Stuffed w/ Wild Rice

Meal 1: Oven-Dried Heirloom Tomato Pizza, Grilled Zucchini Salad, Polenta
• Warm pizzas at 350 for 10 -15 minutes or until the cheese melts and the crust crisps a little.
• The polenta can be a) warmed in the oven for 20 -40 minutes at 350 b) broken up and stirred into warmed milk or hot water in a sauce pot. Wisk briskly to incorporate and thicken. Season and serve at a porridge consistency or c) Turn it out and cut it crosswise into planks approximately ½ inch thick and fry in a non stick pan with a little butter until browned (2- 3 minutes per side).
• Add salt and serve the zuke salad at room temp.

Meal 2: Wild Rice Stuffed Tomatoes, Chilled Fennel Soup, Mixed Greens w/ Cherry Tomatoes
• Heat the tomatoes at 350 for 20 -30 minutes or until bubbling.
• Serve the soup chilled and dress the salad.

Menu Notes

Tomatoes! Heirloom toms from Keewaydin organics in a panoply of colors – purples, oranges, even white. No red though, hmm…One of my favorite varieties is an heirloom called Cosmonaut Volkov and it is a picture perfect iconic red tomato, so just because its good doesn’t mean it has to be atypical. We oven tried the tomatoes and paired them with some Jersey cow mozzarella from Dreamfarm and some herbs from the garden for a nice little late summer pizza. We picked up the green zukes from Prairie Farm Produce and the yellow ones plus the sungold toms from Crossroads Community Farm. The sweek corn in the grilled zuke salad is from Gardenside Produce just down the street here in town. My friend Mark inspired the stuffed tomatoes, so I ran over to the Tree Farm to pick one for everyone! I love wild rice and though it would pair nicely with the tomato flavor. We topped them with a sauce made from the removed tomato centers so hey – waste not, want not. The fennel came from Keewaydin too and was originally slated for stuffing the toms, but when my hopes for a chilled celery soup fell apart when there was no celery to be had at the market (real celery is SO different from supermarket celery), I decided a chilled fennel soup could be nice too. Greens from Harmony Valley, little Matt’s Wild Cherry toms from a man name Paa at the Market. Enjoy!