A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples

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Baked Stuffed Apples:

6 medium McIntosh apples

2 wedges lemon

6 tablespoons butter, softened

1 cup dark brown sugar

1/4 teaspoon freshly grated or ground nutmeg

1/2 teaspoon ground cinnamon

1/2 cup walnut pieces

1/2 cup all-purpose flour

1/4 cup oatmeal

Stuffed Tomatoes:

2 cans Italian tuna in olive oil, drained and flaked

1 can artichoke hearts in water, drained and chopped

2 ribs celery, chopped

1/2 medium red onion, chopped

1/2 cup pitted kalamata olives, a couple of handfuls, chopped

3 tablespoons chopped flat-leaf parsley, a handful

1 lemon, zested and juiced

Extra-virgin olive oil, for drizzling

Salt and pepper

6 vine ripe tomatoes, red, yellow, or mixed

Stuffed Zucchini:

1 (15-ounce) can chick peas, drained

2 roasted red peppers, drained

8 ounces feta cheese, crumbled

1 clove garlic, cracked from skin

1/2 lemon, juiced

Salt and coarse black pepper

2 medium zucchini squash, washed