• Caprese Salad Stuffed Tomatoes

    Makes 4 servings


    5 beefsteak tomatoes

    1 (16-ounce) package orzo, cooked according to package instructions

    1 (1-pound) block mozzarella

    2 tbsp. chopped fresh basil

    2 tbsp. olive oil

    1 tbsp. red wine vinegar

    Kosher salt, to taste

    Black pepper, to taste


    Cut the tops off 4 tomatoes and hollow out the insides.

    Dice the pulp and the remaining tomato. Dice ½ cup of mozzarella.

    In a bowl, combine 2 cups of the orzo diced mozzarella, ¼ cup of the chopped tomato, basil, olive oil, vinegar, and salt and pepper to taste. Divide the mixture among the 4 tomato shells and serve.

    Cran-Merry Margarita


    12 fresh cranberries


    1 ounce light Ocean Spray® Cranberry Juice

    1 ounce Cuervo Authentic Light Margarita


    Muddle roughly 12 cranberries in a margarita or rocks glass. Fill shaker with ice. Add 1oz of light cranberry juice. Top with Cuervo Authentic Light Margarita and shake.

    Zucchini Cakes

    Makes 4 servings


    3 zucchini

    1/2 medium yellow onion, diced small

    1 tbsp. minced garlic

    1 cup Bisquick baking mix

    2 eggs ,lightly beaten

    1/2 cup canola oil

    1/2 cup sour cream, for serving

    Kosher salt, to taste

    Black pepper, to taste


    Grate 1 zucchini. Place grated zucchini in a clean kitchen towel and squeeze well to remove moisture.

    In a large bowl, combine all ingredients except the canola oil and sour cream. Mix well to thoroughly combine.

    Heat canola oil in a heavy skillet over medium heat. Drop zucchini mixture into skillet in ¼ cup measures. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from pan and drain on a paper-lined sheet pan.

    In a small bowl, mix together sour cream with parsley, salt, and pepper. Serve zucchini cakes topped with a dollop of parsley sour cream.