Japanese-Style Fried Green Tomatoes with Spicy Sushi Mayo

More tales from my little garden. So, after 2 months of love, sunshine and water… I’ve got a beautiful crop of grape tomatoes! BUT….(there’s always a BUT with this garden) while they are growing beautifully, there is nary a blush, a hint, a whisper of red. All green. Sigh.

I know the woodland creatures have been enjoying these little green delights before they can mature and while I’m doing my best to keep them at bay,  I was desperate to get in on the action before all the tomatoes were gone.  I nicked a handful of the green beauties and off to the kitchen I went.

Fried green tomatoes were an easy choice, because Hello, I love them. But these little grape tomatoes didn’t seem right for a BLT or just to serve in slices.  I wanted to do something poppable..like a little perfect tangy bite slathered in a creamy, spicy dip.

Once I went through the pantry, I realized I had panko, wasabi powder and rice vinegar…and an idea began to form. Theses are definitely not your Granny’s fried green tomatoes; but I love them. A spicy, crunchy little bite with that beloved sushi restaurant mayo flavor. Just yes.

Japanese Style Fried Green Tomatoes with Spicy Sushi Mayo
Time: 25 minutes ~ Serves 2

1/2 c. panko crumbs, blended (to create a crumb consistency)
1/4 c. wasabi powder*
12 cherry or large grape tomatoes
1 egg, beaten
1/2 c. frying oil (safflower or vegetable)
Seasoned Rice Vinegar
Sea Salt
*Can be found in Asian markets. Or add a pinch of cayenne pepper.

Spicy Sushi Mayo

1/4c. mayo*
1 tbs. sriracha (or more to taste)
1 tsp lime zest
1 tbs. fresh chopped cilantro (optional)
*Try substituting non-fat greek yogurt. Lighter in calories but adds great tang.
1. Clean tomatoes, pat dry and slice in half lengthwise. Set aside and make mayo.
2. Whisk mayo ingredients in a medium bowl. Adjust heat and seasoning to taste. Chill in refrigerator until ready to use.
3. In a shallow, wide bowl combine panko and wasabi powder. In a separate bowl, add beaten egg.
4. Line a cookie sheet with paper towels or brown paper bag.
5. In a heavy skillet, heat oil (you may need more or less depending on your skillet size,  (you want enough to comfortably cover tomatoes half-way).  To test oil, flick a drop of water into the pan, if it sizzles, it’s ready, if it splatters, it’s too hot!
6. Dip tomatoes in egg, roll in panko until coated, then immediately drop into oil. Repeat steps for  3-4 more tomatoes, but don’t crowd the skillet.
7. After about 1-2 minutes, the tomatoes should be golden around the edges and ready to flip. Allow to fry another minute until completely golden.
8. Remove from oil and set on lined cookie sheet to drain excess oil.
9. Immediately sprinkle with sea salt and a drizzle of seasoned rice vinegar.
10. Serve with mayo. Serves 2 as an appetizer.

Who needs ripe tomatoes…

Posted in Uncategorized | Tagged , , | Leave a comment

Squash Blossom Frittata

My little garden has been a challenge.
As you know, I have ZERO garden talent. However, one day back in May, I threw four zucchini seeds in four pots…and lo and behold, they GREW. I felt all-powerful.

(happier times)

And then…
….one plant withered and died before growing past a seedling.
….one plant grew leaves! And then was chomped by the dreaded “vine borer” bugs.
IMG_4899 copy
(evidence of the vine-borer punks)

….and then there were two.

They grew, they flourished, they produced flower after flower.
I had hope! (and recipes!)


I went to the oracle (random friends at a cookout); and I was told in no uncertain terms if there were flowers but not fruit, then my zucchini was not pollinating properly, aka I didn’t have bees. Hmm, OK – what does one do if there is a lack of bees? “You’ll have to pollinate them yourself” a friend said with confidence (and beer in hand).

Wow. Ok. Zucchini pollination. Basically, the boy zucchini have to “talk” to the girl zucchini to get the fruit party started. DID YOU KNOW THAT YOUR ZUCCHINI HAVE BOY AND GIRL PARTS? Note, this is why I’m a writer and not a botanist.

So, I put on some Barry White, poured everybody a glass of red wine and tried to get the boy zucchini to talk to the girl zucchini. For the technical side of this, go to a reliable source, (not me). Spoiler alert: it involves a Q-tip.
IMG_4908 copy
Despite the sweet garden lovin’ environment I provided, still no zucchini. Sigh.

Though nary a zucchini grew, I got tons and tons of zucchini blossoms (before the vine borers got these last two plants too, and I admitted zucchini defeat).

I decided to turn the squash blossoms into frittata and forget I ever wanted zucchini in the first place. Just making some zucchini lemonade here.

I love the bright, herbal almost sweet taste they add to dishes. They literally taste like summer to me. For this recipe, I paired the delicate blossoms with fresh sweet basil, salty ricotta salata and punch of lemon zest to produce this summery frittata.

Squash Blossom Frittata with Ricotta Salata and Basil
6-8 squash blossoms
1 handful fresh basil (roughly 1/4 c.)
8 eggs
4 oz ricotta salata (or feta cheese), crumbled
Zest of 1/2 lemon
1 tbs Italian seasoning (or a few pinches of oregano & thyme)
Sea Salt, Black Pepper
2 tbs butter

Harvesting your blossoms: Pick male blossoms (the female are the ones that produce fruit, ALLEGEDLY). Learn to identify the boy parts on zucchini here.  You can pick the blossoms open or closed (they are only open in the early am). Check for little bugs and remove. Rinse thoroughly and pat dry.

Pre-heat oven to 350.
Rinse basil and pat dry. Roughly chop and set aside. Thinly slice zucchini blossoms lengthwise. In a large bowl, whisk eggs until foamy, sprinkle in a pinch each of sea salt and black pepper, whisk again. Stir in ricotta salata. Fold in basil, blossoms and lemon zest. Gently combine.

In a heavy oven-safe skillet, over med-low heat, melt butter (coat up the sides of the skillet as well). Slowly pour in egg mix. Allow frittata to set-up in the skillet (resist the urge to stir).

Once the edges start to look firm, transfer frittata to the oven. Bake for 15 minutes or until frittata is set in the middle (i.e. doesn’t look wet or wiggle when you gently shake the pan).

Remove from the oven. Allow frittata to cool in skillet slightly. Then cover skillet with a large plate and gently flip frittata out of the skillet onto the plate, and using another plate, flip to right-side up. Or simply slice and serve from the skillet. Serves 4. Serve alongside a salad and some fresh bread.
IMG_4943You won’t even miss the zucchini.

Posted in Uncategorized | Tagged , , , , , | Leave a comment

Creamy Cool Cucumber Soup

IMG_4694When the temperature reaches the humid, sticky 90’s, I, like most people, find myself reaching for cold, easy meals. Salads, Sliders, Cold Noodles and this easy, dreamy soup.

Cold. Rich. Satisfying, this soup hits all of those notes and only took 5 minutes to pull together. A win. The cooling taste of the cucumber and the richness of the coconut milk coupled with the avocado make this taste like summer in a bowl. Plus if your garden is going bonkers, this is a perfect use for your overgrown cucumbers (ps my garden? is NOT going bonkers…updates soon).

We’re keeping this soup lighter on the calories by using non-fat plain yogurt and avocado for creaminess (no heavy cream or cheese!) Plus, we’re using lite coconut milk which lightens the caloric load as well. You could use non-fat milk or buttermilk in place of the coconut milk, but I enjoy the slight tropical flavor it brings to the dish. Make this  soup your own!

This soup is a gorgeous first course to a summer grill-out dinner or a light supper with the addition of a grilled shrimp skewer. I dipped a big piece of bakery fresh bread in it and called it dinner. I think you will too.

Creamy Cool Cucumber Soup
Serves: 4 as a first course~ Time: > 10 minutes, plus chilling time
1/2 c. plain, non-fat yogurt
1 (14.5 oz) can lite coconut milk
2 large cucumbers (I prefer seedless, use what you have)
1/2 avocado
Fresh Herbs: small handful (about 2-3 tbs) of each: Cilantro, Basil and Dill
2 scallions, trimmed, use both green and white parts
Zest of 1 lime
Sea Salt to taste
1/4 tsp cayenne pepper

Peel and roughly chop cucumbers. If the skin isn’t particularly thick or waxy, leave it on.
Clean and remove the stems of the herbs, but no need to chop them.

In a blender, add yogurt, coconut milk, cucumber chunks and avocado. Blend until smooth. Add herbs, scallions, lime zest and seasoning. Blend again until smooth and herbs are incorporated. Taste here. Add more herbs or seasoning as preferred. Chill in refrigerator until ready to serve. Will keep (covered) for several days in fridge.
Makes 1 heaping quart. Recipe can easily be doubled or tripled.

Suggested toppings:
Diced yellow tomatoes (as shown)
Feta cheese crumbles
Pickled onions
Drizzle of Chili or Walnut Oil

BRB, going to will my garden to grow.

Posted in Uncategorized | Tagged , , , | Leave a comment

Peach, Mozzarella & Avocado Slider

A little summer slider to start your weekend off right.
This treat requires no real instructions, just find the absolute best of what summer is offering and put it together. Happy Weekend.

IMG_4614Juicy peach
Dreamy fresh mozzarella
Creamy smooth avocado
Bright grape tomatoes
Verdant garden-fresh basil

Drizzle with your favorite olive oil, seasalt and cracked pepper.

Posted in Uncategorized | Tagged , , , | Leave a comment

Market Bounty

Just sharing a little pile of good stuff from our beloved Findlay Market!
Spoiler alert, you’ll recognize a few items that had gone into the Panzanella, but I don’t always post things in order. I am a maverick like that.

My groceries were a great mix of the best of what Findlay offers: local farm finds, produce vendors, fresh bakery items and a few grocery items from the local in-market stores.

Let’s see what I got!  IMG_4220

  • Farm Fresh Eggs: Obsessed. Buy them if you can. You’re welcome.
  • 2 pints of Roma Tomatoes ($1 each) from the produce vendors. They were a little bruised (hence the cheapo price) so I sliced off the nasty bits and made sweet, crisp roasted tomatoes (to be added to egg dishes or salads). Always a good tip to buy in bulk when produce is inexpensive – you can cut away the nasty bits, and cook or pickle items.
  • 1 pint of gorgeous heirloom tomatoes. Drool. I’m hoarding them.
  • 1 purple sweet pepper. Similar in taste/texture to a green pepper but more mild.
  • Hiding back there, a couple of avocados.
  • An actual basil plant! I tried TWICE to grow basil from seed this spring  (#sproutwatch2015) and it just wasn’t happening. I bought the seedling, wish me luck!
  • Sweet corn! Yay for summer food. #sighofhappiness
  • Kale All Day. I’m currently obsessed with making kale chips to dip into cottage cheese (I’m 5,000 years old). Just rolling with this super simple recipe.
  • The beautiful olive fougasse bread. Panzanella magic. Crazyawesome grilled cheese.
  • A packet of brown rice vermicelli noodles from Saigon Market, a local Asian and International food store right in the Findlay Market area.
  • Finally, a POUND of Ricotta Salata (a firm-feta like cheese) from Silverglades deli. This was crazy good as an addition to Panzanella but also? You can grill or lightly fry this cheese (similar to a halloumi). I’ve been grilling a thin slice, adding sliced heirloom tomatoes and a fried egg for breakfast. I know, right? I KNOW.

All these for the grand total….of about $35. Protein, dairy, grain, produce…yup, love Farmers’ Market season!

What are you loving at your Farmers’ Market lately?

Posted in Uncategorized | Leave a comment

Panzanella (Italian Tomato Bread Salad)

Happy Fourth of July friends!
I have a deliciously simple side dish for you to bring your gathering TODAY. Seriously, you can make this now and still have time to buy all the fireworks your car can hold.
You’re welcome.

A departure from the usual soggy potato and macaroni salads (and ahem, all my grain salads); panzanella is a wonderfully summery dish of tomatoes, bread, onions and a tart and addictive red wine vinegar salad dressing. Super easy but really refreshing and a perfect addition to a grill-out spread.

I bought an incrediblely perfect olive bread fougasse at the market this morning.
BUT Panzanella is traditionally made with stale bread (a way to use up the day-old loaf); as the tomatoes and dressing soak the bread and make it palatable again. However, using fresh bread is totally fine; it just doesn’t need as long to soak.
(hello olive lover)

I loved using the olive bread, as it added another element of savory flavor to the dish; but any Italian bread or bakery bread you have on-hand is totally fine. Though not traditional (when am I ever?) I added ricotta salata, a firm, feta-like ricotta. I loved the salty tang and texture it brought to the salad. Ripe plum tomatoes and a handful of scallions and basil and you’re in business. However, I want to stress, this is a totally throw-together dish. It was invented to use up old bread! So don’t feel like you have to be too precious with the actual ingredients, mix it up with what you have!

Let’s do this. You have fireworks to buy.


Panzanella (Italian Tomato Bread Salad)

Serves: 4 – 6, Time: 10 minutes plus chilling time
5 Roma Tomatoes, diced
8 oz Ricotta Salata, diced (or feta or fresh mozzarella if you prefer)
2 scallions, green & white parts, diced (or 1/2 red onion, very thinly sliced)
1/2 loaf (about 8oz)  Olive bread (or any bakery bread, preferably stale), cut into 1″ cubes
2 stalks basil, leaves removed and roughly chopped
3 tbs red wine vinegar
1/4 c. olive oil
pinch salt
1 tsp black pepper
1/2 tsp garlic powder

In a large bowl, toss together salad ingredients. In a small jar, combine all the ingredients of the dressing, cover and shake until emulsified. Taste here. Adjust seasoning as needed. Pour dressing over salad, stir to coat thoroughly. Allow to chill for 30 minutes or up to 4 hours if using stale bread. Serves 4-6 as a side.

Be safe out there, friends!

Posted in Uncategorized | Leave a comment

Mujaddara: Lebanese style Lentils and Rice

photo copyEach culture has their own take on grains and legumes. Italians have Pasta e Fagioli, Indian families enjoy Dal, and Latin Americans dig into Frijoles y Arroz.

In my family growing up, we had Mujaddara, a gently cooked lentil and caramelized onion dish. This hearty side was often an accompaniment to fish, especially during Lent. My mother often made it super thick, with just lentils and sweet onions, which we would then devour with loaves of warm Syrian bread. #comfortfood.

As I moved into my own home and started cooking for myself; this was one of the first dishes I made consistently. By adding brown rice (as is common); this little dish-that-could became a cheap, filling and nutritious staple to my early 20’s steady diet of beer I mean salad.

In this version, I’ve dressed up the basic ingredients of caramelized onions, lentils and rice with kale and tomatoes to make it more of a one-dish meal. Make good use of your summer produce and toss in here to add more color and flavor. Warming cumin adds earthiness and depth to the flavor. It’s perfect served warm as a side dish to grilled steak or fish. I personally love it best cold with a big scoop of plain yogurt, which makes it such a satisfying dish in the summer. It’s also divine when sneaking a spoonful out of fridge in the middle of the night. Mmmujaddara:

Summer Mujaddara
Time: 70 minutes  – Serves: 8 (as a side)
We’re using chicken broth and butter for flavor; but by using vegetable broth and oil; this dish is completely Vegan if that’s your bag.

1 tbs butter
1 tbs olive oil
3 cloves garlic
1 large sweet onion
2 c. kale (heaping)
1 c. grape tomatoes, halved (or 1 can (14.5oz) fire roasted diced tomatoes)
1 c. brown lentils
2 c. brown rice
1 tbs cumin
1 tsp smoked paprika (optional)
6 c. chicken broth
Sea Salt & Black Pepper

Before you begin, be sure to pick over your lentils carefully; as they’re a natural product, the occasional tiny pebble or bit of organic matter can be in the bag, so just give them a once-over and rinse. Peel garlic and onion, trimming ends and dicing both finely. Clean kale thoroughly and remove the tough inner ribs. Chop kale into 1″ pieces.  Clean tomatoes and halve (or open the can).

In a large, deep stockpot, heat butter and oil over medium heat. Add garlic and onion, sprinkling liberally with salt and pepper. Saute until lightly golden. Mix in kale and tomatoes, toss until wilted. Stir in cumin and paprika (if using). Finally stir in lentils and rice, mixing together until rice is translucent, only about 3-5 minutes.

Slowly add chicken broth (lentils and rice should be covered; if not, add more liquid). Cover. Bring to a boil, then reduce heat to a simmer. Cook covered until tender, about 50 minutes. All liquid should be absorbed, if not, allow to cook longer. Taste and add more seasoning as needed. Serve warm or cold. Serves 8 as a side dish or makes tons of delicious leftovers for 2. Yes, it’s even more awesome the next day.

Serving suggestions:  Plain yogurt, crispy fried onions or fresh tomatoes & cucumbers drizzled with oil.

BRB: Going to stick a spoon in the fridge.

Posted in Uncategorized | Tagged , , | 2 Comments