Recipes

Makes 4 servings

• 1 c flour
• 1 Tbsp onion powder
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 c grated Parmesan cheese
• 1 c bread crumbs
• 3 large tomatoes, sliced 1/2-inch thick
• 2 eggs
• 2 Tbsp Dijon mustard
• 3 Tbsp olive oil

1. Combine flour, onion powder, garlic powder, salt and pepper in shallow bowl. Mix well. In separate bowl combine crumbs and Parmesan. In third bowl, beat eggs and mustard.
2. Dip tomato slices in flour, then in egg mixture, and then in Parmesan mixture. Press breading onto slices. Place slices in single layer on plastic wrap.
3. Heat oil in nonstick skillet over medium-high heat. Fry in batches, about 2 minutes per side, until just golden brown. Serve hot.

Makes about 3 cups

• 3 tomatoes, chopped
• 1/2 green pepper, chopped
• 1/2 white onion, chopped
• 2 bunches green onions, sliced thin
• 1 Anaheim pepper, seeded and minced
• 3 Tbsp vegetable oil
• 2 Tbsp cider vinegar
• 1/4 c lime juice
• 1 tsp minced oregano
• Salt and black pepper, to taste

1. Combine all ingredients.
2. Chill and allow flavors to blend at least 30 minutes.

Makes 6 servings

• 4 large tomatoes, peeled and sliced
• 1/3 c chopped fresh parsley
• 1 garlic clove, crushed
• 1/3 c olive oil
• 2 Tbsp cider vinegar
• Salt and black pepper, to taste
• 3 Tbsp fresh chopped basil

1. Place tomatoes in bowl with parsley.
2. Whisk together garlic, oil, vinegar, salt, pepper and basil. Pour over tomatoes.
3. Let marinate 1 hour. Serve at room temperature.
4. Variation: Use 2 lbs fresh green beans in place of tomatoes. Blanch or steam 5-8 minutes until bright green, then run under cold water and drain before combining.

Makes 4 servings

• 3 large green tomatoes
• 1/2 c yellow corn meal
• 1 Tbsp packed brown sugar
• 1 tsp salt
• 1/4 tsp black pepper
• Vegetable oil

1. Cut tomatoes into thick slices
2. Combine corn meal, brown sugar, salt and pepper in shallow dish. Dredge tomato slices in corn meal mixture.
3. Add oil to depth of 1/8th inch to large fry pan over medium-high heat. When hot, fry tomato slices, a few at a time, until golden brown on both sides. Add more oil to pan as needed.
4. Drain on paper towels, and serve immediately.