Fried Green Tomatoes - Towanda!

Do you like Fried Green Tomatoes?  I do, both the film and the food. I stumbled upon some of the last green tomatoes of the season at the farmer's market and decided it was time to try and make my own.  Be warned, I tried to be healthy and so they aren't quite the same greasy, fried tomatoes you may be used to, but they're delicious!

What you'll need:

• An oven pre-heated to 350
• 3 green tomatoes, sliced
• 1 egg and 1 cup milk whisked together (you can also use buttermilk for some tang)
• 2 cups cornmeal seasoned with salt, pepper, and cayenne to taste.
• Cooking spray or an oil mister to grease the sheets and spray a fine sheen over the top

Dip the tomatoes in the egg/milk mixture and then coat in the cornmeal.  Place them on a greased cookie sheet (I ended up with 2 full sheets).  Place the tomatoes in the oven and bake for 15-20 minutes and then flip them once the bottom begins to brown and bake for another 15-20 minutes.

When you're done, serve them up with the sauce of your choice, I dipped mine in some homemade marinara that was pretty great!

Enjoy and TOWANDA!

Insalata Caprese, or tomatoes and cheese if you want to keep it simple.

When I think of summer, garden tomatoes are what come to mind.  I got these beauties at the farmer's market and they were sooooo good. To make a good caprese salad, slice tomatoes and mozzarella to similar thicknesses, arrange them on a plate and then top with salt and pepper, fresh basil, extra virgin olive oil and balsamic vinegar to taste.  Enjoy on a patio with a dry glass of white wine.  Pretend you're in Italy. It's delightful!

Avocado lettuce wraps!

 

Now, I made these before I started the Whole30 on July 1st, so they aren't totally compliant, specifically the corn. Corn is a grain and is not allowed on the Whole30 or in the paleo diet. But, I love it, especially raw and sweet like in this salad/dip/whatever.   

What you'll need:

• 1 ear of corn (remove the kernels from the cob with a sharp knife)
• 1 clove garlic, minced
• 1 avocado, cut into bite-size pieces
• 2 Roma tomatoes and 1 heirloom tomato, cut into bite size pieces (obviously, this is what I had on hand, use whatever tomatoes you like, about a cup's worth)
• 1/2 cup cilantro, chopped
• 1/4 white (or red) onion, diced (you want the onion pieces to be about the same size or smaller than the corn kernels)
• the juice of one lime
• salt, pepper and cayenne to taste
• lettuce for the wraps (whatever kind floats your boat)

Put everything into a bowl, mix it up and then eat it.  Seriously, that's all. I like to make the mix a little bit in advance to let the flavors marry in the bowl, but you don't have to if you don't want to!

Enjoy!  It's a great snack for a picnic or for parking your keister for a Netflix marathon!