• 4 medium size heirloom tomatoes          

  • 1 cup green beans

  • 1 tbsp. tarragon, chopped                           

  • 2 cup mayonnaise

  • 1 ¼ cups carrots, peeled                              

  • 1 hard broiled egg, chopped

  • ½ cup turnips, peeled                                   

  • 2 tbsp. chives, chopped

  • ⅔ cup English peas                                         

  • Salt and pepper


Cut all the vegetable into cubes about ¼ inch thick. Cook them separately in boiling salty water. Cool down the vegetables by shocking them in an ice cold water bath (to stop the cooking process faster).

In a mixing bowl, combine all the vegetables, hard broil egg, mayonnaise and chopped tarragon. Season to your preference and place in the fridge.

Cut the tomatoes in half and with a spoon, scrape the seeds away. Sprinkle salt and pepper into the tomatoes and stuff them with the Macedoine de Legumes.

Add the chives on top for decoration and enjoy!


This Week's Featured Recipe:


macedoine de legumes stuffed heirloom tomatoes

cropped image.png