I'm a big fan of Columbus Dispatch food editor Lisa Abraham, who brings a no-nonsense approach to food and cooking in her stories and columns. This week, the food section's main story became the inspiration for one of my own meals.
The story was about using summer produce in stuffed baked vegetables, and one of the recipes was for tomatoes stuffed with farro and cheese.
I didn't follow Lisa's recipe, but it did inspire me finally to open a package of Pereg Garden Vegetable Farro — which makes a sort of farro pilaf. I cooked the farro pilaf mix and then added some shredded cheddar to stuff a quartet of Lemon Boy tomatoes I'd picked from the garden.
As you can see in this photo, the farro-stuffed tomatoes looked good, and they tasted good, too. The farro stuffing didn't hold together all that well once one started cutting into the tomato, but it didn't really matter. This is definitely something I'll make again.
Thanks, Lisa, for the suggestion!