Tangy and sweet goat's milk chèvre forms the savory, calcium-rich base of this visually appealing appetizer.
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3 oz plain or pepper chèvre
3 tbsp plain yogurt
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
25 cherry tomatoes
Place chèvre and yogurt in a food processor fitted with a standard blade. Chop for about 30 seconds or until creamy. Remove mixture from food processor and put into bowl to whisk in herbs.
Cut tomatoes in half and scoop out pulp and seeds with a small spoon. Using a sharp knife, thinly slice a sliver (about 1/4 centimeter) off the bottom of each tomato half so that each stands up straight on a plate.
Fill each tomato half with 1/2 tsp chèvre-herb mixture. It should overflow just a bit.
Both sherbet and sorbet consist of fruit juices or purées and sweetener, but sherbets also include dairy. Most sherbet sold in the US often contains 1 to 2% milk fat, but our recipe uses skim milk for a zero gram fat total.
Zucchini sliced with a spiral maker creates long ribbons shaped like angel hair pasta - toss these noodles with our herbed no-cook marinara sauce to create a low-carb, wheat- and gluten-free pasta dish.
Heirloom tomatoes grow in a myriad of colors, with yellow being milder and red more acidic. For the prettiest presentation, choose a combination of colors. Finish this dish with a sprinkling of whichever leafy herbs you happen to have in your garden. We suggest oregano, marjoram and basil.