Pepper Slaw

Pepper Slaw

Ingredients:

1 large head cabbage

2 large red bell peppers

1⁄3 cup mayonnaise

2 tablespoons plain yogurt

2 tablespoons Dijon-style mustard

Kosher salt and freshly ground black pepper to taste



Directions:

Split the cabbage, remove the core, and slice as thinly as possible; you should have about 6 cups.

Seed and core the peppers and slice into thin shreds as close as possible to the size of the cabbage shreds.
Combine with the mayonnaise, yogurt and mustard and let stand 30 minutes.

Taste for seasoning and add salt and pepper, if needed.
Refrigerate 1 hour to overnight.

Grilled Stuffed Mozzarella Tomatoes

Grilled Stuffed Mozzarella Tomatoes

Ingredients:


8 large tomatoes or 16 plum tomatoes

2 tablespoons butter, melted

16 ounces fresh mozzarella cheese, cubed

1/2 cup soft breadcrumbs

2 tablespoons dry basil

1/4 teaspoon fresh ground pepper

1 tablespoon fresh parsley



Directions:


Halve tomatoes and scoop out insides leaving 1/2-inch thick shell. Chop pulp and set aside.

Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.

Fill tomato halves with cheesy breadcrumb.

Place tomato halves in disposable pan and wrap top loosely with foil.

If grilling, set over grill for at least 10 minutes.

If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.