Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Also from Chad Sarno: Roasted Tomato stuffed with Pinoli Spinach Pate and young Dill Makes 4 cups or stuffs 8-10 tomatoes 1 1/2 c pine nuts2 cloves garlic2 T lemon juice1/3 c watert nutmeg1/2 t Celtic salt2 T olive oil1 1/2 c red bell pepper diced1 c sun dried black olives, pitted and minced2 T basil, fresh and minced3 T dill, fresh and minced1 1/2 T oregano, fresh and minced1.5 c baby spinach shredded In a food processor, process the following until smooth; pine nuts, garlic, lemon, water, nutmeg, salt, and olive oil. Remove and hand-mix in remaining ingredients. Serve by itself with crudités, or stuffed in tomatoes. ENJOY! Good Health to You Elaine Mail - You care about security. So do we. Quote Link to comment Share on other sites More sharing options...
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