Fried Green Tomato Po Boy Salad
For the fried green tomatoes:
- 1/2 pound shrimp, shelled and deviened
- 1 tablespoon creole seasoning
- 1 tablespoon oil
For the fried green tomatoes:
- 1 pound green tomatoes, sliced 1/4 inch thick
- 1/2 cup buttermilk
- 1/4 cup flour (gluten-free for gluten-free)
- 1/4 cup cornmeal
- salt and pepper to taste
- oil or bacon grease for frying
For the remoulade dressing:
- 1 tablespoon mayonnaise
- 1 tablespoon greek yogurt
- 2 tablespoons buttermilk
- 1 tablespoon ketchup
- 1 teaspoon creole mustard
- 1 teaspoon horseradish
- 1 small clove garlic
- 1 teaspoon lemon juice
- 1 teaspoon capers
- 1 green onion, coarsely chopped
- 1/4 teaspoon paprika
- salt pepper and cayenne to taste
For the salad:
- 4 strips Hunter Cattle bacon
- 1 head green butter lettuce, chopped
- 1/4 cup green onions, sliced
- Toss the shrimp in the seasoning, cook them in the oil in a pan over medium-high heat until cooked, about 1-2 minutes per side, and set aside.
- Dip the tomato slices in the buttermilk, dredge them in the mixture of the flour, cornmeal, salt and pepper and fry them in oil over medium-high heat, until lightly golden brown, about 2-3 minutes per side, before setting on paper towels to drain.
- Puree all remoulade ingredients in a blender until smooth.
- Cook and crumble the bacon, mix everything and toss in the dressing.
Honey Roasted Roasted Brussels Carrots & Brussels
- 1 portion of rainbow carrots, peeled
- 1 portion of Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon fine ground sea salt
- ¼ teaspoon cayenne pepper, or to taste
- 2 tablespoons Bee Friends honey
- Preheat the oven to 400 degrees
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Slice carrots into 1-inch chunks on the diagonal and place on large rimmed baking sheet. Slice large Brussels in half and place them on the baking sheet with the carrots. Drizzle the olive oil over the veggies and use your hands to mix the until they are well coated with oil. Sprinkle evenly with chili powder, salt, and cayenne, and drizzle with honey. Use a spatula to stir and toss until the veggies are evenly coated in the honey and seasonings.
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Bake, stirring with a spatula every 10 minutes, until tender when pierced with the tip of a sharp knife, about 25 to 30 minutes. Watch closely towards the end of the baking time to avoid overcooking.
Rosemary Ciabatta with Blueberries & Ricotta
- 1 loaf French Pantry’s rosemary ciabatta loaf
- 500g ricotta cheese
- 3/4 pint fresh blueberries
- 1 tablespoon olive oil
- Bee Friends Honey
- Mint leaves
- Slice ciabatta into 4 1/2 inch thick crostini style slices drizzle with olive oil salt & pepper, and grill on both sides until golden brown. (you can also roast in oven at 400 degrees if you don’t feel like firing up the grill)
- Spread Ricotta generously on Ciabatta after it’s cooled down.
- Top off with blueberries, mint, and drizzled honey for extra flavor. Yum!
