Stuffed Jersey Tomato with Sweet Corn - My Delightful Farmer's Market Dinner

Tonight I made another dinner I'm proud to write about.  It was flavorful, bright, and pretty to look at! And this time, I successfully avoided highly processed ingredients.  It was a ripe, juicy New Jersey tomato stuffed with herbed BBQ'ed chicken salad, sautéed organic baby spinach and fresh Jersey sweet corn.  Here's a picture:

 





The nice thing about this dish is that the tomato can be stuffed with just about anything. It can be vegetarian or even vegan if you wish.  I made the chicken salad with BBQ'ed Amish Market chicken breast, onions, celery, finely chopped herbs from my yard (oregano, thyme, rosemary and parsley), high quality, cold pressed, extra virgin olive oil, lemon juice, sea salt and black pepper.

The tomato is a medium-large New Jersey tomato from the farmer's market by my home.  I blanched it in boiling water, peeled it, cut it, scooped the inside out, and sprinkled with salt and pepper.  It was the perfect little vessel for my chicken salad. It's on the plate with simple veggies - spinach sautéed with a little salt and pepper, and sweet farmer's market corn that was just boiled for about 2 minutes and dressed in butter, salt and pepper. 

I'm convinced that this is how you stay healthy. That if you eat like this, you can enjoy satisfying portions without feeling stuffed.    The naughtiest thing on this dish was the 1/2 oz pat of butter I used on the corn, and that's just because it was conventional grocery store butter (not farm-raised).  But that step is coming for me.  I am already buying my milk and eggs from the Amish dairy.