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Beef Grilling Karista's Kitchen Kid Friendly VRAI Magazine

Grilled Rib-Eye with Tomato & Gorgonzola Vinaigrette

Grilled Rib-Eye With Tomato Gorgonzola Vinaigrette Karista's Kitchen

We’ve just launched the 4th fabulous issue of VRAI Magazine and I’m thrilled to be a part of this exciting and new online magazine!  Filled with food, travel, DIY, Gardening and more.

VRAI Magazine is made up of real bloggers, with varying backgrounds, expertise and unique perspectives, who are passionate about sharing stories. In these stories, you’ll also find wonderful ideas, inspirations and information for everyday living, as well as topics of interest that are designed to spark genuine conversations. “Life is filled with stories both big and small. They can be found in big events and milestones throughout life or even in the most mundane acts of each day — there is always a story worth telling.  Through VRAI Magazine, we hope to capture and share some of them with you.”

In this issue of VRAI Magazine I talk GRILLING!  Here’s a sneak peek:

I get positively giddy this time of year.  With the longer days and warmer temperatures, grilling once again becomes my preferred method of cooking.  Gone are the cooler days and Pacific Northwest winter weather that requires rain gear while grilling. 

Although I enjoy most methods of cooking, there is something about grilling that feels just a bit festive, carefree and whimsical. Maybe it’s the feeling of warm summer months when life is slower and less scheduled.  Fresh produce arriving with color and intense ripened flavors just aching to be tossed into some delicious concoction to share.

Grilling steak couldn’t be easier, but there are a few simple steps that will make your steak taste like perfection. 

  1. Quality is key –  Purchasing a quality cut of beef is key to a delicious and flavorful steak.  I prefer purchasing local beef that has been grazing in a nice open pasture and preferably grass-fed only. (I know, I sound like the television show Portlandia) Truly, fresh is best for optimum flavor.  Not only does buying local mean your steak will be fresh, you will be supporting your local economy.  If  you don’t have access to a  local beef rancher, try to purchase beef from your region.  Most local markets purchase regionally,  or ask your local butcher.

For the Grilled Rib-eye with Tomato Gorgonzola Vinaigrette and a Grilled Romaine Recipe head on over to VRAI Magazine…  Click Here!

Stay Tuned – Coming up this week, I will be posting a most delicious and special pastry recipe from Italy.   Buon Appetito!

Delicious Wishes and Loads of Love!



Appetizers Sassy Side dishes vegetarian

Roasted Stuffed Tomatoes

Roasted Stuffed Tomatoes // Karista's Kitchen

What could be more quintessentially summer than Roasted Stuffed Tomatoes?  

We’re winding up summer and that means my little red beauties will soon be gone.  My heart is sad.

But while I’ve got an abundance of tomatoes in the kitchen, I’m making Elizabeth David’s Roasted Stuffed Tomatoes. Along with loads of other lovely tomato recipes like roasted tomatoes and fennel, roasted cherry tomatoes to smear on crostini with goat cheese and of course a roasted tomato jam.

Roasted Stuffed Tomatoes // Karista's Kitchen

If I’d been a little more on task this summer, I would have canned some of those little red beauties to use during the up coming mid-winter tomato slump.  Winter will arrive and we’ll all be craving homemade Vinci Sauce and Meatballs and Spaghetti alle Vongole.

Roasted Fennel and Tomatoes // Karista's Kitchen

Until I find time to do some canning, I love roasting our treasured summer fruit.  Roasted tomatoes are fabulous alone or with balsamic vinegar and oil, or with onions, garlic and fresh herbs, roasted with fennel and of course, one of my favorite tomato recipes is the classic Roasted Stuffed Tomatoes.

Tomatoes are the perfect side dish for almost any meal or just eat them right off the baking sheet. 🙂

Delicious Summer Wishes!


Roasted Stuffed Tomatoes

Serving Size: 4-6


  • Ingredients
  • 6 medium tomatoes
  • ½ cup shredded Gruyère cheese
  • 1 tablespoon diced shallot
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • Splash of white wine


  • Directions
  • Preheat the oven to 375F.
  • Cut off the tops of the tomatoes and scoop out the inside. Sprinkle with salt and turn upside down to drain for a few minutes.
  • In a double boiler melt the Gruyère with the Dijon, black pepper, shallots and splash of white wine.
  • Fill the tomatoes with the Gruyère cheese mixture and bake for about 10 minutes. Then finish the tomatoes under the broiler to make the tops nice and toasty.
  • Serve immediately.
  • Notes

    Slightly adapted from Elizabeth David's Table

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