Cherry Tomatoes Stuffed with Marinated Feta

From July 2009 Bon Apetit Magazine.

Cherry Tomatoes Stuffed with Marinated Feta

One 7-8 oz package feta cheese, cut into 1/2" cubes
2 TBSP olive oil
1 TBSP minced shallot (green onions are a good substitution)
1/2 tsp chopped fresh oregano (fresh basil is also good)
1 pound large cherry tomatoes (the larger the easier)
12 pitted Kalamata olives, halved lengthwise

Toss the cheese, oil, shallot, and oregano in a bowl and add a little salt & pepper to taste.

Cut your tomatoes in half (on the equator) and scoop out the pulp. (I saved the pulp and put it in cottage cheese at my house, in salsa when Gazpacho and I made this at her house, but you do what you think is best with the tomato innards.) Put the hollowed halves on a serving plate and sprinkle with salt & pepper.

Stuff the hollows with the cheese mixture and slide the olive in alongside the cheese. If you wish, you can drizzle with additional olive oil. Cover and chill.

Bon Apetit says you can make these 6 hours ahead of when you plan to serve them.

Raspberry Citrus Bars

Thanks for the recipe Gazpacho!

Raspberry Citrus Bars

1 cup butter (no substitutions says the recipe)
3/4 cup powdered sugar
2 cups flour

Cream the butter until soft, and then add your dry ingredients in. (This is easier if you do it in batches: otherwise flour kind of explodes everywhere.) When this is thoroughly combined, press it into a greased 13x9x2" pan and bake at 350 for 20 minutes (it will look slightly golden brown). While that's baking, continue with the rest of the recipe.

4 eggs
1 1/2 cup granulated sugar
1/3 cup lemon juice
2 TBSP orange peel (I used lemon for this since I was squeezing the lemon for the juice anyhow)
1/4 cup flour
1 teaspoon baking powder

Combine the above ingredients thoroughly so that this custard is ready to pour over the top of the crust you're baking.

1 1/2 cups fresh raspberries, washed (I used boysenberries since that is what is growing outside, and when Heather and I made it we used a frozen berry blend from the store that contained raspberries, blackberries, and blueberries. Use whatever berries you have and like and I'm sure it'll work out great.)

When the crust has finished baking, remove it from the oven and distribute the berries evenly over it. Then pour the custard over the berries and return the pan to the 350 oven for another 30 to 35 minutes (done when the middle is set).

Cool in the pan set on a wire rack. If desired sprinkle with additional powdered sugar when serving.