Okay, one last side dish before we go back to making some more delicious main dishes and decadent desserts.
I served these stuffed tomatoes for dinner one night with some roasted chicken, and they were the perfect marriage of flavor. The tender couscous, creamy feta cheese, fresh herbs and briny capers were such a surprising bright pop of flavor, my husband and daughter asked me to make the couscous again the following weekend.
This recipe would also be a perfect appetizer using the smaller cherry tomatoes. In fact, ladies, get ready for the next get-together at my house. These little cherry bombs are what I’ll be making!
I was very pleased with this salad for two reasons. First of all, because it was delicious, healthy, and very satisfying, and second because I got my husband and daughter to eat Brussels sprouts; something they swore they would never do. I shredded the sprouts raw and mixed them into the greens. If you’ve never tried raw Brussels sprouts in a salad before, this would be the perfect time to try them.
Like tiny cabbage heads, raw Brussels sprouts have a richly sweet flavor, with just a hint of bitterness, and they taste great when paired with peppery arugula and the bright, citrusy vinaigrette.