Orzo Stuffed Tomatoes

 The heat is really cranking up here in Savannah.  And with fresh vine ripe tomatoes in season, what better way to eat orzo pasta than this?  These photos will accompany Miss Sophie's weekly food column in Savannah Morning News today.  Check it out here.

This simple but flavorful pasta dish is an absolute delight.  Perfect touch to any main meal for casual family dinner or a fancy dinner party.  Hope you'll give it a try. 

These are great to make ahead.  Serve room temperature or slightly warmed.  

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Orzo Stuffed Tomatoes 

(Serves 8)
Recipe by Miss Sophie
Used with Permission

8 medium size tomatoes
2 cups orzo, cooked according to package directions
3 tablespoons olive oil, extra for brushing
 ½ teaspoon fresh ground black pepper
1/2 teaspoon salt
1/3 cup fresh basil, chopped
1 tablespoon fresh oregano, chopped
½ cup feta cheese

 Preheat oven to 325 degrees. 

Slice off the tops of each tomato and hollow out using a sharp spoon or melon baller. Chop ½ cup of scooped out tomato and add to orzo. 

Stir oil, pepper, fresh basil and fresh oregano and feta cheese into tomato and orzo mixture. Brush a bit of olive inside each tomato. Season with salt and pepper and place in the oven for 10 minutes. Invert to drain and let sit for 15 or more minutes. 

Stuff with orzo filling. Serve at room temperature or warm in oven for 10 minutes

Crispy Pea Cakes with Avocado Aioli

 As some of you may know, I have been taking recipe photos for Miss Sophie, who is a weekly food columnist for Savannah Morning Newspaper.  It has been such an enriching experience for me to have a dear friend whom I can freely talk about food/recipe/life/faith with.  As we talk about our next recipe project and/or dream of a cookbook one day, we become like giddy school girls.  

Miss Sophie's article on peas this week is especially good.  Her story is always laced with personal experiences you might hear from your favorite aunt, rocking the heat away on the front porch while sipping on a tall glass of  overly sweetened iced tea.    

 Top: Pink Eyes, Dixie Lees Bottom: Zippers

 Beautiful green mixure is tossed in Panko bread crumbs

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Crispy Pea Cakes

Makes 8 small cakes

2 cups cooked peas(black-eyed, Pink-eyed, Zippers, Dixie Lees); left-overs are great for this recipe
1/4 cup red bell pepper, finely diced

1/4 cup onion, finely diced

3 tablespoons canola oil, divided 

1 garlic clove, grated 

1 1/3 cup Panko bread crumbs, divided (use only 1/3 cup for pea cake mixture)
1/2 lime, zested and juiced (Save the other half for aioli)
2 tablespoons cilantro, finely chopped

1/2 teaspoon ground cumin
1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 eggs

Heat 1 tablespoon of canola oil in a medium-high heat and sauté onion and red bell pepper.  Transfer to a large bowl and cool.  

Drain cooked peas well.  Pat dry with paper towel.  Put the peas in the food processor and pulse 4-5 times in a quick interval.  Do not over process.  You want the mixture to be somewhat chunky but mashed.  Add peas to onion and red bell pepper mixture.  Add garlic, 1/3 cup of Panko, and the remaining ingredients.  Combine well.  Mixture will be a little wet but it will cook and get firm.  

Divide and make into 8 cakes.  Roll the cakes in 1 cup of Panko bread crumbs.  Using the same frying pan, heat 1 tablespoon of oil to medium-high heat and cook 4 cakes until the crust is golden brown and cake is firm about 2-3 minutes on each side.  Add the remaining oil and repeat.  

Serve hot with Avocado aioli.  

Avocado Aioli

1 avocado, ripe but firm, pitted, and peeled, diced

1/3 cup mayonnaise, Hellman's
1/2 lime, zested and juiced

1/2 clove of garlic, grated
1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Whirl all the ingredients in a food processor until smooth.  Add more salt to taste. Refrigerate until needed.