Gazpacho

3 medium tomatoes, peeled, chopped
1/2 C cucumber, seeded, chopped
1/2 C green pepper, chopped
2 green onions, sliced
2 C low-sodium vegetable juice cocktail
1 Tbsp lemon juice
1/2 tsp basil, dried
1/4 tsp hot pepper sauce
1 clove garlic, minced

Quinoa-stuffed Tomatoes

Quinoa (pronounced KEEN-wah) is a grain native to South America; children will have fun eating quinoa out of a hollowed-out tomato

4 medium (2½ inches) tomatoes, rinsed
1 Tbsp olive oil
2 Tbsp red onions, peeled and chopped
1 C cooked mixed vegetables—such as peppers, corn, carrots, or peas (Leftover Friendly)
1 C quinoa, rinsed*
1 C low-sodium chicken broth
½ ripe avocado, peeled and diced (see tip)
¼ tsp ground black pepper
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

Fried Herbal Green Tomatoes

1/2 cup olive oil
2 medium tomatoes
1 egg beaten
1 teaspoon water
1/2 cup cornmeal mix
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon dill weed