This is a great way to make veggies fun! My kids don’t always love veggies. Micah jokes that he is a carnivore, like a T. rex! But I tell him that even in his meatloaf and chili, there are plants like parsley and oregano, as well as tomato sauce or salsa. He laughs and agrees, but that conversation got me to thinking that we eat with our eyes. So I decided to serve fun-shaped veggies at Easter.
Filling
- 1 (8-ounce) package cream cheese, softened, or creamy goat cheese
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped fresh basil
- ½ teaspoon lemon juice
- ¼ teaspoon fine sea salt
- 3 green onions, root ends trimmed, for assembly
How to Make It
- Trim the stem end off each tomato with a sharp knife. Then slice each tomato from the top to about three-quarters of the way down (don’t cut all the way through or it won’t stay together as a flower). Turn the tomato and slice it again about three-quarters of the way down so you have four quartered cuts in each tomato. Remove the guts of the tomatoes.
- In a medium bowl, combine the ingredients for the filling. Stir together until well blended.
- Place the filling in a piping bag or plastic bag with a small hole cut in one corner. Squeeze the filling into each tomato shell. To assemble
- Place the trimmed green onions on a serving platter in a fan shape. Place the filled tomatoes at the top part of the green onions to resemble an arrangement of tulips. Enjoy!
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 77 kcal Calories from Fat: 60.3 kcal |
|
% Daily Value*
|
| Total Fat 6.7 g 19% |
Trans Fat 0.0 g |
carbohydrates 2.9 g 2% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |