Black Bean and Green Tomato Chili

Ingredients:

• 3 tbsp vegetable oil
• 1 medium onion chopped
• 3 cloves of garlic minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika powder
• 1 tsp Cayenne pepper optional
• 6 cups black beans cooked (cooking liquid reserved)
• 1 1/2 lb tomatoes chopped
• 1 lb green tomatoes chopped
• 3 peppers any color, chopped
• 2 tsp oregano
• ¾ cup bulgur (the texture, once cooked, resembles ground beef)
• Hot peppers and cilantro for garnish

Instructions:

1. In a large pot, heat the oil over medium-high heat and cook the onions until lightly browned (~5-7 minutes). Add the garlic, chili powder, cumin, paprika, and cayenne pepper and continue to cook for one more minute.
2. Add all remaining ingredients to the pot, except bulgur. Add the reserved cooking liquid and add enough to cover vegetables. Bring everything to a boil. Turn down the heat to a simmer and continue to cook for 45 minutes. Add bulgur during the last 5 minutes of cooking.
3. Serve hot garnished with cilantro and hot peppers.

http://aleeksupreme.com/black-bean-green-tomato-chili-vegan/

Green Tomato Parmesean

Ingredients:

• 2 pounds medium green tomatoes, cut into 1/2-inch slices
• 1/2 teaspoon kosher salt
• 4 egg whites
• 3 tablespoons all-purpose flour
• 1-1/2 cups dry whole wheat bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 3 cups spaghetti sauce
• 1 cup fat-free ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry.

In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil.

Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once.

Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese.

Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted. Yield: 8 servings.

Recipe Source

Green Tomato Frittata

Ingredients:

1-1/2 green tomatoes, sliced about 1/4″-1/2″ inch thick, lightly sprinkled with salt and pepper
1/2 green tomato, chopped fine (about 1/2 cup)
1 frying pepper, chopped fine (about 1/2 cup)
1 poblano pepper, chopped fine (about 1/2 cup)
1 small onion, chopped fine
1/2 cup cornmeal for dredging
3 garlic cloves, minced
2-3 tablespoons fresh herbs (basil, parsley, chives, and/or thyme are all good here)
10 large eggs
Salt and pepper to taste
Cooking spray

Preperation:

Preheat oven to 400-degrees.

Dredge tomato slices in cornmeal. Coat a large oven-safe skillet (cast iron works great) with cooking spray and fry each tomato slice for 2 minutes. Spray tomato again, and flip, frying again for 2-3 minutes. Set slices aside, and wipe pan clean.  Spray skillet again with cooking spray, add onion, and cook until translucent and soft, about 3 minutes.  Add pinch or two of salt and garlic and mix well. Stir in the chopped tomatoes and peppers, and mix until combined well.  Season to taste with salt and pepper, and cook, stirring often, until all veggies are softened, about 10 minutes. Stir in fresh herbs.

Meanwhile, beat eggs and season with salt and pepper.

Add egg mixture to skillet, turn heat up to medium-high, and lightly combine the ingredients, allowing the egg to distribute evenly throughout the filling, and making sure there is an egg coating on the bottom of the pan.  Place the fried sliced green tomatoes on the top of the frittata. Turn heat down to medium, and cook until edges begin to set, about 3-4 minutes. Place frittata in oven and cook until the center is firmly set, about 12 minutes.

Finish frittata under the broiler until it’s lightly browned, about 3 minutes. Remove from the heat, and allow to cool and set for 10-15 minutes. Loosen the edges with spatula and slice for serving.

http://bloomingglenfarm.com/blog/recipes/green-tomato-frittata

Fried Green Tomatoes!

Ingredients: 6 hard green tomatoes, sliced 1/4 inch thick Kosher salt Freshly ground black pepper 3/4 cup all-purpose flour 3/4 cup well-shaken buttermilk Dash hot sauce 3/4 cup yellow cornmeal 1 1/2 cups Japanese panko bread crumbs Vegetable oil, for frying 1 recipe Basil Mayonnaise (recipe follows) Instructions: Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin. Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices. Preheat the oven to 200°F. Line a second baking sheet with paper towels. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise. Basil Mayonnaise Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate. http://www.epicurious.com/recipes/food/views/Fried-Green-Tomatoes-with-Basil-Mayonnaise-355938

Green Tomato Salsa Verde

Ingredients:

1 pound green tomatoes

2 to 3 jalapeño or serrano peppers (more to taste)

1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels

Salt to taste

1/2 cup roughly chopped cilantro (from the U-Pick!)

1/4 to 1/2 cup water, as needed (optional)

Preparation:

Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).

Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

http://www.nytimes.com/2009/08/28/health/nutrition/28recipehealth.html?_r=0&adxnnl=1&ref=greentomatoes&adxnnlx=1381778543-Tv5/FIKchyrdGoqzW0u0Rw

Green Tomato and Swiss Chard Gratin

1 bunch Swiss Chard

1 lb green tomatoes, sliced

½ cup cornmeal for dredging

Salt and pepper to taste

3 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 tsp fresh thyme leaves, minced

3 large egg, beaten

½ cup low-fat milk

3 oz gruyere cheese, grated

Instructions:

Preheat the oven to 375 degree. Oil a 2 quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the wash the leaves. Rinse the stems and dice. Set aside. When the water Comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.

Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two to two minutes on each side, just until lightly colored. Remove from the heat and set aside.

Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.

Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.

Source: http://www.nytimes.com/2009/08/27/health/nutrition/27recipehealth.html?_r=1&adxnnl=1&ref=greentomatoes&adxnnlx=1346072562-oRJApQoJP2tenbFRaQ8r2g

Green Tomato Relish

Ingredients:
24 large green tomatoes
2 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tbps celery seed
3 tbsp mustard seed
1 tbsp salt
5cups white sugar
2 cups cider vinegar
Directions:
In a grinder or food processor, coarsely grind tomatoes, pepper and onions. Line a large colander with cheesecloth place mixture and allow to drain for about an hour. In a large, non aluminum stock pat, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bing to a boil and simmer, 5 minutes. Sterilize enough jars to hold relish. Pack relish into jars and screw on lids. Place in a rack in the bottom of the stockpot and fill halfway with boiling water. Lower jars into pot, the jars should be covered by 2 inches of water. Bring to boil and process for 30 min. Remove jars, cool and check seal.
Source: allrecipes.com/recipe/green-tomato-relish

Fried Green Tomato Sandwhich

Ingredients:
• 6 (1/4 inch thick) slices green tomato
• 1 egg, beaten
• 1 cup yellow cornmeal
• 1/4 cup cooking oil
• 2 tablespoons butter
• 4 slices sourdough bread
• 6 (1/4 inch thick) slices red tomato
• 2 slices pepperjack cheese
• 2 tablespoons pickled jalapeno slices
•
Directions:
Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.

Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

Source: http://allrecipes.com/recipe/fried-green-tomato-sandwich/detail.aspx

Fried Green Tomatoes with Basil Mayonnaise

• 6 hard green tomatoes, sliced 1/4 inch thick
• Kosher salt
• Freshly ground black pepper
• 3/4 cup all-purpose flour
• 3/4 cup well-shaken buttermilk
• Dash hot sauce
• 3/4 cup yellow cornmeal
• 1 1/2 cups Japanese panko bread crumbs
• Vegetable oil, for frying
• 1 recipe Basil Mayonnaise (recipe follows)
Basil Mayonnaise:
• 2 cups loosely packed fresh basil leaves
• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon Creole mustard
• Kosher salt
• Freshly ground black pepper

Making the Basil Mayonnaise:

Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.

Making the Green Tomatoes:

Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.
Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal— bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices. Preheat the oven to 200°F. Line a second baking sheet with paper towels. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F.
Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.

From: http://www.epicurious.com/recipes/food/views/Fried-Green-Tomatoes-with-Basil-Mayonnaise-355938#ixzz0vVpOuFPU

Green Tomato Bread

In 1976 Mildred Council opened Mama Dip’s Kitchen in Chapel Hill with $64: $40 went to food and $24 for making change. At the end of the day, she took home $135 and has been in the restaurant business ever since.

1 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
3 eggs, beaten
1 cup sugar
1 cup grated green tomato, drained (3 to 4 medium tomatoes)
1 cup vegetable oil
1 tsp. vanilla
1 cup chopped, toasted pecans
1 cup raisins, optional

1. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl combine the flour, salt, and baking soda. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, sugar, grated tomato, oil, and vanilla. Add tomato mixture all at once to flour mixture. Stir just until moistened. Fold in pecans and raisins, if desired. Spoon batter into prepared pan.
3. Bake in a 350 degree oven for 1 hour or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (8 to 10 servings).

This recipe is from Mama Dip’s Family Cookbook, by Mildred Council. Copyright (c) 2005 by Mildred Council. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Fried Green Tomatoes

4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil

Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side.

From: http://southernfood.about.com/od/greentomatoes/r/bl10712a.htm

Green Tomato Pie (savory)

-Using a large pan (11” by 17” works well), roll out a pie crust and line pan.
-Slice 8 to 10 green tomatoes, removing stem end.
-Slice two large onions and sauté with ½ stick sweet butter
-Slice 1 lb. Swiss cheese and 1 lb muenster (although this is also good with other cheeses- try cheddar, goat, whatever)
-Sprinkle pie crust lined pan with bread crumbs. Layer tomato slices, cheeses, and sautéed onions in pan. Sprinkle with coarse salt and fresh ground pepper. Also sprinkle 2 Tb. brown sugar. Repeat layers until ingredients are used up or pie pan is full. Top with more bread crumbs and a sprinkle of wine vinegar.
-Roll out a second pie crust to top pie. Crimp edges and slash center to vent. Bake at 375 until brown. If you wish, you can brush top crust with milk to glaze when it begins to brown.

From The Political Palate by the Bloodroot Collective. An old Pennsylvania Dutch recipe.

Green Tomato Pie (sweet)

-Pastry for one all-butter, double-crust pie
- 6 medium green tomatoes
- ¾ cup golden raisins
- 1 ½ tsp grated lemon rind
- 2 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar
- 1 ¼ cups granulated sugar
- ¼ cup dark brown sugar
- 4 Tbsp flour
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 2 Tbsp cold unsalted butter, cut into small bits
Preheat oven to 425.
Wash the tomatoes and cut them into 1/8 inch thick slices, discarding stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon rind, lemon juice and vinegar. Stir and set aside.
Combine the sugars, flour, salt, and spices in a small bowl. Sprinkle 2 Tbsp of this mixture over the prepared pie crust and toss the rest with the sliced tomatoes. Turn into chilled pie crust. Dot with butter. Top with additional pie dough, making slashes for air vents if a solid crust on top. Or make a lattice top to cover the pie.
Bake pie at 425 for 15 minutes. Then reduce the heat to 325 and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown.
Let the pie cool completely before cutting.

From: Martha Davis Kipcak, SE Wisconsin Slow Food