My fellow babies, I’m smitten with Smitten Kitchen. This morning I was making my usual steel cut oats for breakfast and surfing my bookmarks for dinner ideas. I came upon Smitten Kitchen’s romaine pesto and egg stuffed tomatoes and decided to put the oatmeal into the fridge for tomorrow.
I had everything on hand except the tomatoes. As an alternative I baked them in custard cups (see Bittman’s recipe).
And to tell the truth…my parsley and lettuce were on their way out and needed to be used up. This recipe is a great use of those just-turning-the-corner greens that are a little too brown to be appetizing on their own.
I am going to use up the rest of this pesto to make something good for dinner. It would be great on pasta or mixed into a rice or lentil salad, or on top of a perfectly cooked piece of fish.