This Week’s Recipes: June 10-13, 2020

Fried Green Tomato Salad with Basil Pesto

• 2-3 green tomatoes or 4 if yours are on the small side
• 1/4 cup flour
• 2 eggs
• 1/2 cup  bread crumbs
• oil for frying you’ll need enough to fill your pan so the tomatoes can be fully submerged
• pesto store bought, or you can make your own by combining your basil with parmesan oil and garlic with a dash of salt
• 1-2 tablespoons olive oil
• fresh mozzarella I like the kind that is sold in a large ball so I can slice it thick!
• 1 head Butter lettuce or for the salad

1. Slice up the green tomatoes so they are about 1/4 inch thick, discarding the tops. Set up your breading station by setting out three bowls or plates with a lip. You need one bowl for the flour, one for the eggs (whisk them together), and one for the bread crumbs.
2. Now dip the tomatoes so they get fully covered in each bowl in this order: flour, egg and breadcrumbs. Set on a plate. Once you have them all breaded, pop them in the freezer for 6-10 minutes. You can prep your salad greens, make your pesto, and heat up your oil during this time.
3. In a heavy duty pan or dutch oven, heat the oil until  mediumI heat  Have a plate lined with paper towels ready at the side. Once the oil is hot, use kitchen tongs to add 2-3 breaded tomato slices at a time to the pot (depending on how big your pan is). Cook for 2-3 minutes on each side. Remove to your paper towels once they look golden brown.
   

   Recipe Notes

   If your pesto is super thick, use 1-2 tablespoons olive oil to thin it until it can be easily drizzled or poured over your salad. On a bed of lettuce, layer the fried green tomatoes with the sliced mozzarella and top with your pesto dressing. Enjoy while the tomatoes are still warm.

Blistered Shishito Peppers with Balsamic Glaze

• 1 teaspoon extra virgin olive oil
• 1 container of shishito peppers
• Sprinkle of kosher salt
• 2 tablespoons balsamic vinegar

1. Toss shishito peppers with extra virgin olive oil and salt in a bowl, so the peppers are well coated.
2. Heat a well seasoned cast iron (or a pan that can take high heat) on high heat. When the pan is hot, add the peppers to the pan in a single layer. Let the peppers sear and blister on one side, then use tongs to turn them over individually to sear on the other side.
3. Remove to a bowl and sprinkle the shishito peppers with salt.
4. Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers.

Baked Parmesan Summer Squash

• 2 medium-sized yellow summer squash
• Garlic salt & freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
2. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
3. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.