Dinner

Taco Tomatoes

INGREDIENTS:

1 tbsp. extra-virgin olive oil

3/4 lb. ground beef or turkey

1 medium onion, chopped

1 (1-oz.) packet taco seasoning

4 large, ripe beefsteak tomatoes

1/2 c. shredded Mexican cheese blend

1/2 c. shredded iceberg lettuce

1/4 c. sour cream

DIRECTIONS:

1: In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.

2: Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.

3: Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Caprese Zoodles

INGREDIENTS:

4 large zucchini

2 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

2 c. cherry tomatoes, halved

1 c. mozzarella balls, quartered if large

1/4 c. fresh basil leaves

2 tbsp. balsamic vinegar

DIRECTIONS:

1: Using a spiralizer, create zoodles out of zucchini.

2: Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.

3: Add tomatoes, mozzarella and basil to zoodles and toss until combined.

4: Drizzle with balsamic and serve.

Blackened Tilapia

INGREDIENTS FOR TILAPIA:

2 tbsp. packed brown sugar

4 tsp. ground cumin

2 tsp. kosher salt

2 tsp. paprika

2 tsp. dried oregano

1 tsp. freshly ground black pepper

1 tsp. garlic powder

4 (6-oz.) tilapia filets

2 tbsp. extra-virgin olive oil

DIRECTIONS:

1: In a small bowl, combine brown sugar and spices. Rub spice mix all over tilapia.

2: In a large cast-iron skillet over medium heat, heat oil. Add tilapia and cook until crust is deeply golden and fish flakes easily with a fork, 2 to 3 minutes per side.

3: In a medium bowl, toss avocado, tomato, jalapeno, and cilantro. Add oil and lime juice and season with salt and pepper.

4. Serve tilapia topped with avocado salsa.

FOR AVOCADO SALSA:

2 avocados, diced

2 tomatoes, diced

1 jalapeno, minced

2 tbsp. chopped cilantro

2 tbsp. extra-virgin olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper