Chicago Farmers Market Recipes
Stuffed Tomato with Raspberry Vinaigrette
By Ebony Gilmore, Student Chef, The International Culinary School
½ tomato, flesh removed
½ pear, minced
½ jalapeño, minced
1 ear of corn, kernels cut off
½ cup fresh mozzarella, minced
½ shallot, minced
1. Toss ingredients and spoon into tomato cup.
1. Combine ½ cup olive oil, salt and pepper to taste. Add mushed raspberries and mix together. Serve on the side.