Ingredients
Lentil and Sausage Stuffed Tomatoes:
- Tomatoes - 4 , cored ((choose a large tomato like a beefsteak))
- Leftover lentil and sausage soup - 2 cups
- Fresh mozzarella ball (opt) - 4 oz , sliced
Persimmon Spinach Salad:
- Persimmons - 1 to 2 , sliced thinly ((if you can't find them, substitute your favorite fruit in a salad))
- Balsamic vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Olive oil - 3 Tbsp
- Baby spinach - 4 oz
- Fresh mozzarella ball (opt) - 4 oz , cubed
Prep
- Tomatoes - Core. (Can be done up to 1 day ahead)
-
Persimmons - Slice thinly as pictured.
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Make
- Preheat oven to 375F (191C) degrees.
- Place tomatoes into a baking dish. Drizzle with some olive oil and then fill with leftover lentil and sausage soup (if it's really soupy, drain some of the liquid first). Bake for 20 minutes. If using mozzarella, add it in the last 5 minutes of baking.
- Whisk together vinegar, Dijon, and olive oil. Season to taste with salt and pepper.
- Toss with persimmons, baby spinach, and mozzarella if using. Enjoy with baked tomatoes.
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