Caprese Salad Stuffed Tomatoes

Makes 4 servings

Ingredients

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

Method

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

Ingredients

12 fresh cranberries

Ice

1 ounce light Ocean Spray® Cranberry Juice

1 ounce Cuervo Authentic Light Margarita

Method

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

Ingredients

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

Method

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.