Panzanella Stuffed Tomatoes

Ingredients:
half a baguette, cubed (day-old is best)
half a red onion, minced
2 cloves garlic, minced
10 cherry tomatoes, quartered
1/2 cup chopped fresh mozzarella cheese
6 leaves of fresh basil, finely chopped
6 black olives, pitted and sliced
salt and pepper to taste
3 Tbs. red wine vinegar
1/4 cup extra virgin olive oil
1/2 cup grated provolone cheese
2 Tbs. grated parmesan cheese
6 large red ripe tomatoes

~ Cut the baguette into 1/2-inch cubes and place in a mixing bowl. Add the red onion, garlic, quartered cherry tomatoes, mozzarella cheese, basil, and olives; season with salt a freshly ground black pepper. In a small bowl combine the vinegar and olive oil. Set aside.
Bring a pot of water to a boil and have a bowl of ice-cold water nearby. Using a small paring knife, remove the stem end of each tomato. Then flip the tomato over and make a small "X" just piercing the skin (do not cut too deep). Drop the tomatoes into the boiling water for 15 seconds, then remove them and drop them immediately into the ice water to stop the cooking. Once cooled, remove them and peel away the skins, grabbing hold of the skins where you made the "X" cut. Now cut off 1/2-inch of the tomatoes at the stem end. Use a teaspoon to scrape out the inner flesh of the tomatoes, being careful not to pierce the outer wall. Save the inner flesh by scraping it into the a small strainer resting over a mixing bowl. When all the flesh is removed, press it through the sieve and capture all the juice you possibly can. Discard what remains in the strainer but add the juice to the vinaigrette. Mix well and add the vinaigrette to the bread salad in the first bowl. Toss well. It may be necessary to add a few drops of water or perhaps some bottled tomato juice to the salad if it feels a little dry.
Cut a small sliver off the round end of each tomato so the tomatoes can stand upright. Stuff the hollowed-out tomatoes with the bread salad. Sprinkle each one with the grated cheeses and bake in an oven preheated to 400 F for 6-8 minutes, just until heated through and the cheese is melted.

Peach and Blueberry Cobbler

Ingredients:
4 cups peeled and sliced peaches (sliced in eighths)
2 cups blueberries
1/4 cup granulated sugar
1 Tbs. all-purpose flour
1 tsp. grated lemon zest

TOPPING:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup granulated sugar
1/2 tsp. salt
1/2 cup butter, at room temperature
1/2 cup buttermilk

~ Preheat oven to 400 F.
Combine peaches, blueberries, sugar, flour, and lemon zest in a large bowl. Spread mixture in a buttered 8- or 9-inch round or square baking dish.
Prepare topping by combining flour, baking powder, baking soda, 3 Tbs. sugar and salt in a bowl. Blend in butter with your fingertips until mixture looks like fine breadcrumbs.
Mix in buttermilk until a soft dough forms, adding more buttermilk if necessary.
(Alternatively, combine dry ingredients in a food processor, cut in butter and then stir in buttermilk.) The dough should be soft and may be slightly sticky.
Drop spoonfuls of topping onto fruit. Sprinkle with remaining 1 Tbs. sugar.
Bake for 25-30 minutes, or until mixture is lightly browned on top and peaches and bluberries have formed a bubbling syrup.  

Serves 6