Homegrown or from the farmers market, green tomatoes are tangy, sour, slightly sweet. All the recipes I found for them required a lot of ingredients, and as the afternoon monsoon thunderstorm set in, I knew I wasn’t up to running to the store. So I made do. And they came out fantastic. This recipe is scaled for 1, or maybe 2, people and meant to be served as an appetizer or snack. I enjoyed it at tea time (around 4pm with a mug of authentic chai tea with local honey).
1 medium or large green tomato, use 2 if on the small side
3 tbs milk (buttermilk is best, but since I didnt have it I used whole milk powder mixed with a little water)
1 tsp salt
1 tsp freshly ground pepper
1/2 cup cornmeal, corn flour, etc. I used masa flour.
Oil for frying (I like grapeseed or cocounut)
Mix egg and milk in a small bowl. In another bowl, mix together the corn flour, salt, and pepper. Add additional spices if you like (parsley, garlic powder, etc). Slice the tomato into thin slices, about 1/4″ thick. Heat the oil in the pan on medium-high. Dunk each tomato slice into the egg/milk, and then coat it with the corn flour. You can do this a second time if you want a thicker crust on them. Place each tomato slice in the pan, do not over-crowd or layer them. Cook for 2-3 minutes, flip, and cook another 2-3 minutes. Both sides should be a deep golden brown. Drain on paper towels. Serve with lemon, hot sauce, or ranch.
I dont know why, but this looks so good to me. I imagine it would be fantastic with a peanut-tahini dressing also.
Sometimes cucumbers bore me to tears. No offense, cucumber, but your chill flavor can be a little underwhelming at times! It wasn’t until I began spiralizing cucumber into long, elegant strands that my affection for this vegetable really began to change.
Lentils slip in and out of my consciousness throughout the year, filling out warming stews and serving as a bed for braised meats during the winter, then resurging as a base for cold yet hearty salads in the summer. Every year I revisit this particular salad of lentils, cucumbers, olives, and mint tossed with a sherry vinaigrette, whether to dole out for lunches throughout the week or as a healthy contribution to a summer cookout.
This hearty, refreshing salad takes about 15 minutes to make — no cooking, no excessive prep. If my taste buds could actually dance, they would definitely dance with every spoonful. Creamy feta and red wine vinegar add a delicious Greek twist to ingredients that are typically found in Central American dishes: black beans, corn, and cilantro. Make a big batch at the beginning of the week and you’re all set.
Raise your hand if you love lima beans! … Anyone? It may seem cruel to write about limas during Back to School (Work) Week when so many kids – and adults – seem to have an aversion to them, but we’re firmly in the love ’em camp. Plus, they’re in season right now at many farmers’ markets. Have you ever tried them fresh?
Snap peas and mint from the farmers’ market, a Meyer lemon from a friend’s yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call this a recipe because it’s just something that came together using fresh ingredients I had on hand. But perhaps that is the best kind of recipe for this season, when the new, vibrant flavors call for simple preparations rather than long hours spent over the stove or in the oven.
These sauces are great ideas for keeping salads, grain bowls, proteins, and veggies interesting and flavorful.
Want to make a better grain bowl this year? The secret’s in the sauce. The answer to a better grain bowl is all about how you’re topping it. And these five quick sauces — made with ingredients you probably have waiting in your pantry — are an easy way to up to kick up the flavor and make those grain bowls pop.
When summer corn comes into season, it’s hard to think of a time when simply eating it off the cob would cause you any fatigue. But if you’re looking for a new way to get your fill of corn this summer, it’s time to look to the slow cooker for help because it is one of the easiest ways to get this sweet and creamy corn pudding on your table without having to worry about turning on the stove.