A Friday Feast at Filho's w/ Friend + Stuffed Zucchini Dinner Recipe!

Last evening, after a great training session with a new client, I met a lovely old friend at Filho's for dinner. We sipped on some Kendall-Jackson Chardonnay and nibbled cheesy garlic bread while waiting for our meal. The weather was beautiful last night, so we were able to snag a table outside. 

I ordered what I always order, and it was delicious as always. The gnocchi florentine has potato pastas, fresh mozzarella, spinach, swimming in a garlicky tomato sauce. We sat for a good couple hours digesting this big ol' meal! We also had leftovers for at least two more meals.


This morning, I was craving something light and bright. Check out those red strawberries! We defrosted some in the microwave that had been previously frozen. Not my ideal way of eating strawberries, but they were still fresh-tasting (and local!).

I also made 1 fried egg and some power oatmeal, knowing I would need something healthy and filling but not heavy as I geared up for my long run of the week. I've been addicted to steel-cut oatmeal. Here's my usual recipe:

Power Oatmeal

3/4 cup steel-cut oats (cooked)

1/2 cup milk or soymilk

1 Tbsp almond butter

1 tsp maple syrup

This is the general recipe. Sometimes I add blueberries or dried fruit. Today I added a tablespoon of ground flaxseed. NOTE: Steel-cut oats have such a hearty flavor to them and, in my opinion, are superior to regular oats. However, they take a good 30 minutes to cook, so usually I cook up a big batch at the beginning of the week and scoop out a bit each morning. 

After brunch I felt compelled to shop for new running gear. Actually, I was just procrastinating my long run. I ran 8 1/2 miles in the pink get-up. It felt so good, since I haven't run that distance in about 3 years. 

For dinner I used up the last of the zucchini and squash for the week by stuffing them with a yummy bulgur filling. This is a great way to use up some of those many zucchini and squash making themselves known at this time in the season.

Stuffed Zucchini & Peppers

2 cups bulgur, cooked

1 onion, chopped

1 can diced tomatoes

1 cup chick peas

1 Tbsp oregano

Salt & pepper to taste

6 medium-sized zucchini, squash, peppers, or tomatoes

grated parmesan cheese

1/4 cup toasted walnuts

Tomato sauce

Cook bulgur according to instructions. Add onions while bulgur is cooking. A couple minutes before the water is completely absorbed by the bulgur, add tomatoes and chick peas. Simmer for 5 minutes. Add oregano.

While bulgur mixture is cooking, slice each vegetable in half and scoop out inner flesh. 

Fill each vegetable half with a heaping scoop of bulgur mixture. Sprinkle with parmesan cheese. Bake at 350 degrees for 20 minutes. 

While stuffed zucchini are baking, toast walnuts in a small dry fry pan over medium heat. Once walnuts become fragrant, remove them from heat. Sprinkle over stuffed zucchini. 

Serve with tomato sauce on the side.

Fear not! I didn't toss that filling I scooped out from the zucchini and squash. I concocted a healthy muffin recipe and baked up a storm of them after dinner. I threw in the zucchini guts, blueberries, and a banana. It certainly was not my best batch of muffins, but still edible to a certain degree (i.e. Tim will eat them). It's what I get for straying from the recipe.

Looking forward to another beautiful day in Massachusetts tomorrow! Hopefully sailing will be on the agenda! It's CSA pick-up day, too. I hear corn will be in the box! One can only hope...