Good Morning Everyone!

A nice and nippy morning it is, I am enjoying the cold snap going thru here...

Tonight we will be enjoying a delicious meal...Grilled Tuna with Pineapple Salsa, Stuffed Baked Tomatoes, Raspberry-Peach Cobbler and Spiced Iced Tea.

The beauty of this menu is that the pineapple liquid from the chunks used in the salsa is used for the tea and the the liquid from the peaches used in the cobbler are also used in the tea. Nothing goes to waste with any of the ingredients used! The cobbler is especially nice because it is a light buttery dessert. It is best when served in a bowl topped with vanilla ice cream.

Grilled Tuna with Pineapple Salsa

serves 4

1/2 c. olive oil
1/4 c. lemon juice
4 scallions, chopped
4 tuna steaks, 1 inch thick

Pineapple Salsa
1 can pineapple chunks, drained (reserve juice for tea)
1/2 small red onion, finely diced
1 med. red bell pepper, cored, seeded and diced
1 med. yellow bell pepper, same as above
1 T. minced canned jalapeno pepper, mild
1 t. ground corriander
1 t. ground cumin
2 T. lemon juice
1 clove garlic minced

Combine the olive oil, lemon juice and scallions. Pour over tuna steaks in a flat pan and marinate covered several hours in fridge. Prepare salsa by combining all ingredients, set aside. Grill steaks 4 minutes on each side, turning once. Do not overcook. Serve with salsa on top or passed in a bowl.

Baked Stuffed Tomatoes
serves 4

4 med. tomatoes
salt and pepper
1/4 c. olive oil
3 scallions, chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/3 c. fresh chopped parsley
1/2 t. dried basil
1/2 t. dried thyme
6 T. crumbled feta cheese
1 garlic clove, pressed

Slice the tops off the tomatoes. Scoop out the pulp, reerve. Litely salt and pper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 mts. Add spinach, parsley, basil and thyme. Cook over med. til all liquid evaporates, stirring frequently. Stir in 3 T. of feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheee over tops and bake in preheated 375 oven for 10-15 mts. Don't let the skins split.

Spiced Iced Tea
makes 3-4 quarts

5 tea bags
4 c. boiling water
2 cinnamon sticks
1 1/2 c. sugar
1 1/2 c. pineapple juice (reserved from can of chunks)
1 c. juice from peaches (reserve peaches for dessert)
juice of 3 lemons
juice of 3 oranges
orange or lemon slices
fresh mint leaves

Pour the boiling water over the tea bags and cinnamon sticks. Steep for 20 mts. Strain into gallon container. Add the sugar and stir to dissolve. Add the fruit juices and 8 c. cold water. Refrigerate til serving time. Serve over ice cubes with mint and fruit slices.

Raspberry Peach Cobbler
serves 4

1 c. fresh raspberries
1 large can peaches, reserve liquid for tea
2 c. flour
2 c. sugar
2 t. baking powder
2 eggs
2 T. butter, melted

Preheat oven to 350. Place raspberries in buttered 13x9 baking dish. Top with the peaches. Combine the flour, sugar and baking powder. Add the eggs and blend, the mix will be dry. Drop topping over fruit by tablespoons. Drizzle the melted butter over and bake uncovered for 1 hour. Cool to reeom temp before serving with vanilla ice cream.