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1
Preheat oven to 425 degrees F.
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2
Trim a thin slice off of the bottom of each apple.
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3
Cut the tops off apples and trim way skin of tops of apples, trim should be 1/2-inch wide.
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4
Hollow out the apples with a small paring knife, carving out a cavity for the filling.
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5
Rub the tops and cavities with wedges of lemon to retard browning.
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6
Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in a bowl -- mixture should be crumbly -- and then pack into apples.
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7
Place apples in a shallow baking dish and add 1/4-inch of water to the dish.
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8
Bake apples 17 to 20 minutes, until filling bubbles and apples are tender but not soft.
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9
Remove from oven.
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10
Serve warm or room temperature.
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11
For stuffed tomatoes, mix tuna and next 7 ingredients to combine.
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12
Season with salt and pepper, to taste.
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13
Cut a thin slice off the bottom of each tomato to stabilize it.
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14
Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system.
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15
Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up.
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16
The tomatoes are ready to serve or chill.
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17
For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth.
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18
Season with salt and pepper.
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19
Cut each zucchini in half lengthwise.
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20
Hollow out seeds, making room for filling, using a soup spoon.
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21
Fill squash with chick pea and red pepper cheese using a rubber spatula.
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22
Cut the zucchini into 2 inch pieces.
