Monday, July 13, 2009

Summer Veggie Plate


We've been so excited (well, mostly Tore) about our garden this year. So excited that we couldn't even let the tomatoes get ripe before planning a meal around them. This was my first go at fried green tomatoes, so we were definitely entering uncharted territory. How hard could it be, right?


We served them with french lentils, roasted okra and shallots (we have both green and "white" okra growing in our garden), jalapeƱo cornbread, and a caper aioli sauce.


Since this is so simple, I don't think a recipe is necessary. I just seasoned some flour and then threw in some shredded parmesan for the breading. Sliced 'em, dredged 'em in some egg and then coated them in the flour mixture before frying in a shallow frying pan--we used peanut oil.

The okra was cut in half long ways and then tossed with the sliced shallots, olive oil, and salt & pepper and roasted in the oven.


For the Caper Aioli:

Half a cup of mayo (we used safflower mayo)
4 garlic gloves
1 tablespoon capers, drained
Pinch of cumin
Half a teaspoon honey

Combine all ingredients in a food processor until smooth. Spoon over fried tomatoes.


1 comment:

Alexandra said...

My mom has a new garden and she has some okra growing, this recipe looks really good, I'll have to show her this!