Name: Harvest Stuffed Tomatoes
Ingredients: 1 ts Olive oil; 1 Onion, halved, sliced; 1 Garlic clove, minced; 1 c Corn kernels; 1 Zucchini, sliced; 1 Sweet red pepper, diced; 2 tb Tomato juice; 1/4 ts Salt; 1/4 ts Pepper; 4 Beefsteak tomatoes; 2 tb White wine vinegar; 2 tb Tomato juice; 2 tb Olive oil; 1 ts Fresh thyme, chopped, or 1/4 ts dried; 1/2 ts Dijon mustard; 1 pn Granulated sugar

I’d like to propose that God’s love is much different and better than unconditional. Unconditional love, as most of us understand it, begins and ends with sympathy and empathy, with blanket acceptance. It accepts you as you are with no expectations. You in turn can take it or leave it. But think about what God’s love for you is like. God does not calmly gaze on you in benign affirmation. God cares too much to be unconditional in His love… Such real love is hard to do. It is so different from “You’re okay in my eyes. I accept you just because you’re you, just as I accept everybody. I won’t judge you or impose my values on you.” Unconditional love feels safe, but the problem is that there is no power to it. When we ascribe unconditional love to God, we substitute a teddy bear for the king of the universe… The word “unconditional” may be an acceptable way to express God’s welcome, but it fails to communicate its purpose: a comprehensive and lifelong rehabilitation, learning “the holiness without which no one will see the Lord.”

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Canadian	Vegetables	4	Servings

INGREDIENTS

1	ts	Olive oil
1		Onion, halved, sliced
1		Garlic clove, minced
1	c	Corn kernels
1		Zucchini, sliced
1		Sweet red pepper, diced
2	tb	Tomato juice
1/4	ts	Salt
1/4	ts	Pepper
4		Beefsteak tomatoes
2	tb	White wine vinegar
2	tb	Tomato juice
2	tb	Olive oil
1	ts	Fresh thyme, chopped, or 1/4 ts dried
1/2	ts	Dijon mustard
1	pn	Granulated sugar

INSTRUCTIONS

VINAIGRETTE
In nonstick skillet, heat olive oil over medium heat; cook onion and
garlic, stirring often, for about 7 minutes or until softened.
Stir in corn, zucchini, red pepper, tomato juice, salt and pepper; cook,
stirring often, for 10 minutes or until vegetables are tender and liquid is
absorbed. Remove from heat.
Vinaigrette: Meanwhile, whisk together vinegar, tomato juice, olive oil,
thyme, mustard and sugar. Pour over warm vegetables.
Slice tomatoes, without cutting through to bottom, into wedges; fan out to
resemble flowers. Divide vegetable mixture among tomatoes,
Per Serving: about 170 calories, 4 g protein, 9 g fat, 23 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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