Fried Green Tomatoes

fried green tomatoes

fried green tomatoes served with curred salmon burgers and baked sweet potatoes

A southern favorite, Steve and I finally tried our hand at these and made our own. They were delicious.


Serves 3-4 as side dish.

3-4 firm green tomatoes, cut into slices
1/2 cup cornmeal
1 cup flour or almond meal
1/2 cup panko
1/2 cup milk
1 egg, beaten
cayenne and garlic salt
1/4 cup peanut or vegetable oil


1. Arrange sliced tomatoes on paper towels and sprinkle with salt to draw out some of the moisture. The breading will have a hard time sticking if you forget this step.

2. In three separate bowls combine flour and garlic salt in one, egg and milk (beaten) in another, and cornmeal and panko in the third.

3. Heat the oil on medium heat.

3. Dip the sliced tomatoes into the flour mixture, then the egg mixture and finally into the cornmeal mixture.

4. In batches fry the tomatoes for a few minutes on each side.

5. Arrange fried tomatoes on fresh paper towels to drain.

6. Serve with a spicy dipping sauce.

Baked Sweet Potato Fries


Baked sweet potato fries served with a spicy dipping sauce and served alongside a curried salmon burger and fried green tomatoes.


3 servings.

3 sweet potatoes, cut into 1/4 inch thick strips
3 tablespoons olive oil
2 cloves garlic, minced
cumin, paprika, cayenne, sea salt and pepper to taste


1. Preheat oven to 450°F.

2. Line baking sheet with parchment or Silpat.

3. Toss fries in olive oil and seasoning.

4. Spread fries evenly on baking sheet and bake for 10-15 minutes, take them out and mix them up, then bake for another 10 (or so) minutes.

5. Let cool for a few minutes before serving.

Spicy Dipping Sauce

1/4 cup mayo
1 to 1 1/2 tablespoons sriracha
1 garlic clove, minced
1 1/2 teaspoon lemon juice
cayenne, curry, salt and pepper to taste


1. Combine all ingredients and adjust to taste.

Caramelized Brussels Sprouts with Pecans

caramelized brussels sprouts with toasted pecans

caramelized brussels sprouts with toasted pecans

My first experience with a brussels sprout was steamed with a giant spoonful of mayo….YUCK!!! No wonder it took me nearly 20 years to try brussels sprouts again. Thankfully our organics to you shipment had brussels sprouts in it last winter, so I was forced to find a recipe. And now brussels sprouts are a regular occurrence in our house and we’ve turned plenty of friends into brussels sprout fans. This is one recipe that can get the pickiest eater begging for more brussels sprouts.


Serves 3-4 as a side dish.

1 1/2 tablespoon butter or olive oil
2 tablespoons dark brown sugar
15 brussel sprouts, sliced into thin ribbons
1/3 cup chopped, toasted pecans
1 garlic clove, minced
sea salt, to taste
dash chili pepper flakes


1. Melt butter (or heat olive oil) in a large saute pan and add brussel sprouts and garlic. Saute until bright green then add the brown sugar, stir and let caramelize for a few minutes then toss in the toasted pecans and season with sea salt and chili pepper flakes.

Makes a great side dish for grilled salmon, steak or pork tenderloin. This would also make a great Thanksgiving or Christmas side dish…it’s delicious and it cooks so quickly!!!