Real Recipe: Cheesy Stuffed Tomatoes

Cheesy Stuffed Tomatoes Zynga Executive Chef Matthew DuTrumble

INGREDIENTS (serves 2)

2 medium heirloom tomatoes 4 ounces (113 grams) cooked white bean or canned bean 1 red onion, small diced 3 ounces (84 grams) carrot, small diced 3 ounces (84 grams) celery, small diced 1 ounce (28 grams) garlic, chopped 1/2 teaspoon fresh oregano, chopped 2 teaspoons olive oil 1 cup (115 grams) dry bread crumbs 2 tablespoon Parmesan cheese 4 fresh basil leaves, thinly sliced

DIRECTIONS

Cut a thick slice off the top of each tomato. Leaving a 1/2 inch (13 millimeters) shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain. In large skillet, sauté all the vegetables in oil until tender and liquid has been reduced by half. Remove from the heat. Stir in beans. Add breadcrumbs, Parmesan cheese, basil and oregano to hot vegetable mixture and give a quick stir. Stuff tomatoes with the vegetable mixture. Place in a shallow baking dish coated with olive oil. Bake, uncovered, at 350°F (175°C) for 15-20 minutes or until heated through and the tops are slightly browned.

Real Recipe: Chicken Cobb Salad

Chicken Cobb Salad Zynga Executive Chef Matthew DuTrumble

INGREDIENTS (serves 4)

8 ounces (230 grams) boneless, skinless free-range chicken breast 2 teaspoons extra virgin olive oil 1 ounce (28 grams) chopped garlic pinch salt pinch black pepper 3 hearts romaine lettuce chopped 2 lemons juiced 2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced 2 vine ripe tomatoes, seeded and 1 inch diced 1 red onion, chopped 2 cups (270 grams) blue cheese crumbled 2 tablespoons extra virgin olive oil pinch salt pinch black pepper

DIRECTIONS

Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 minutes. In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. After the 10 minutes, cool eggs under cold running water. Peel and chop. Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle the remaining 2 tablespoons extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste. Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning. Halve chicken breasts and chop the meat. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

Real Recipe: California Cheese Strata

California Cheese Strata Real California Dairy Recipe Contest Winner, Sabrina R

INGREDIENTS (serves 4)

12 slices white bread, crust removed and cut into halves 2 cups (230g) grated Real California Cheddar cheese 3 cups (700 mL) nonfat Real California milk 1 cup (240 mL) liquid egg substitute 1/2 teaspoon salt 3/4 teaspoon dried sage, crushed 1-1/2 teaspoon dried thyme, crushed

DIRECTIONS

Spray a 13x9 inch (33x23 cm) baking dish with a nonstick vegetable cooking spray. Line the dish with half of the bread slice, overlapping to make them fit and top with half of the grated cheese. Combine all remaining ingredients in a bowl and mix well. Pour half of the liquid mixture over the bread and cheese in the dish. Continue layering and cover the dish tightly with plastic wrap. Then refrigerate for several hours or overnight before baking. Remove from the refrigerator 2 hours before baking. Preheat oven to 325F (170C). Place the strata in the preheated oven and bake, uncovered, for 40 minutes , or until a knife inserted in the center comes out clean. Allow to stand for five minutes before cutting.

Real Recipe: Veggie Kebabs

Veggie Kebabs Zynga Executive Chef Matthew DuTrumble

INGREDIENTS (serves 10)

1 pounds (450 g) wild mushrooms 1 medium-sized heirloom tomatoes 1 large zucchini 1/2 large Vidalia onion 1 large bell peppers 1 medium-sized squash 1/2 cup (120 milliliters) balsamic vinegar 1/2 cup (170 grams) honey or agave 1/2 small bunch Fresh Basil 10 bamboo skewers

DIRECTIONS

Soak the skewers for 45 minutes in water. This will prevent them from burning when grilled. Cut vegetables into uniform bite sizes pieces and line them up on the skewers. Arrange vegetables to keep like colors separate. Think rainbows! Keep in mind this can be eaten by hand and doesn’t need a knife and fork. To make the veggie glaze, combine the balsamic vinegar and honey (or agave) and simmer for 10 minutes. Let the glaze cool down to room temperature. The glaze will become thicker as it cools down but should still be pourable like honey. While the glaze is still warm, tear up the basil to release its flavor and add it to the glaze. Grill the kebabs on a grill pre-heated to 400-450°F (205 - 230°C). The goal is to get some grilled flavor and color on a couple sides. This should take under a minute on each side Once the kebabs look good, plate them and spoon the veggie glaze over the top of the skewer. The veggie glaze will run down and coat the rest of the kebab naturally. Make sure you get plenty of that great basil on there from the glaze.