Ricotta & Orzo Stuffed Tomatoes

Well, life has been a little busy lately and I have grown very delinquent on posting.  I guess when most of your pots and pans are packed for a month it makes it a bit hard to cook.  This is officially my first post in my new place.  Most of my weekends since moving in have involved some sort of home improvement project and multiple trips to Home Depot – I believe my house is putting me through a little new home buyer hazing (I hope it ends soon). 

Baked Tomatoes with Quinoa, Corn, and Green Chiles

65 degrees, sunny, and an early morning trip to the farmers market…a perfect fall day in my book!  One of the best parts of living in Old Town is the huge open air farmers market a block away.  With 20 bucks in my wallet and my reusable grocery bag I headed out this morning with a coffee in hand to pick up the ingredients I needed.  I was so excited to get everything on my list for this dish (excluding the quinoa and dried spices I had at home).  Since it was from Cooking Light I knew this was going to be a great dish – healthy and flavorful (farmers market veggies are the best!).  Even though this is a great veggie dish, I also think you could add in some turkey sausage into the mixture if you wanted a little meat in there.  It does take a little while to prepare everything, so it probably isn’t the best weeknight meal if you are looking for something fast.  It is well worth the prep time though! Enjoy!