What have you done lately....

I can’t say it enough; there’s nothing more enjoyable than having the opportunity to taste all the mouth-watering treats you’ve harvested from your own garden. Whether it’s straight off the vine or included in your favorite recipe, nothing compares to the fresh, juicy flavors of garden-grown vegetables. If you’re anything like me when it comes to harvesting, there always seems to be the question of what to do with everything.

Naturally, some of it is canned; some of it is frozen; some is given to friends and family. Of course, the rest is usually included and devoured in yummy recipes. Vegetables can be served in numerous ways – in salads or casseroles, fried, creamed, buttered, steamed, etc. Some of my all-time favorites include recipes from my family. 

Do you have an abundance of tomatoes? It seems to be that there is never a shortage of these tasty morsels, but what can you do with them outside of the usual? If you're in the same situation as me, you currently have green tomatoes that you're afraid will go to waste. The typical suggestion is fried green tomatoes, and yes, they really are delicious. All you need are some thinly sliced green tomatoes, flour, garlic and onion salt. If you're adventurous, you might just even use some Japanese Panko crumbs. Simply slice the desired amount of tomatoes, coat them with your spiced up flour mixture, and drop into some hot grease. Cook them until they turn golden brown, salt to taste, if desired, and serve while warm. We dip ours in ranch dressing, marinara sauce and apricot jam. 


Marinated tomatoes with fresh herbs, garlic and French Dressing


Ingredients:
6 tomatoes, peeled and coarsely chopped
1/4 cup French Dressing
  Option: Instead of dressing, add 2 tablespoons lite olive oil + 1 tablespoon white or red wine vinegar
1 garlic clove crushed
salt and pepper to taste 
1 1/2 to 2 tablespoons finely chopped fresh herbs (basil, chives, parsley, thyme, oregano)


Preparation:
Toss ingredients together; chill for 2 hours in a mason jar. 


This recipe is so versatile. Smear this mixture on top of a crusty baguette and top with crumbled feta or parm cheese. You can also mix up some baby field green and place this mixture in the middle and enjoy as your salad dressing. The possibilities are endless. I recently mixed some of this up and gave it to a new neighbor that moved in along with a loaf of french bread. 


If you have an ingredient in abundance and don't know what to do with it, leave a comment below. I bet I have an idea up my sleeve for it. Happy cooking!


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