The garden is in it’s decline, sad but true. So, with the sun not shining quite as long, the tomatoes don’t turn red but I have a great solution so those round yummies don’t go to waste.
Saturday – Fried Green Tomatoes:
From All Recipes website:
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose or GF flour
1/2 cup cornmeal
1/2 cup GF bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
vegetable oil for frying
Whisk up the egg and milk batter and leave in a bowl
Mix dry ingredients and leave in a bowl
Slice the tomatoes in thick slices and dip in egg batter then the flour mix and place carefully in a large frying pan with hot oil.
Flip when lightly brown.
My favorite thing to do is put these on a bed of GF pasta.
Now a client of mine directed me to this remoulade sauce to put on the tomatoes – going to try this for the first time!
From Emeril Lagasse:

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Mix in a food processor until fully mixed then drop onto the fried green tomatoes.

Sunday: Chili with corn bread
2 cans kidney beans
1 can black beans
2 large cans of roasted organic tomatoes (Muir Glen brand)
3 carrot cut in small wheels
1 large onion diced
1 cup uncooked brown rice or bulgur wheat
honey or grape jelly (for real, my Mom makes it this way and it is so good!!)
soy sauce
chili powder
2 cloves fresh minced garlic
balsamic vinegar
In a large pot add a little olive oil and sautee garlic, onion and carrot for about 5 min. on medium heat.
Add beans and stir, then add canned tomatoes, stir some more
Now add about 4 – 6 cups of water
Bring to a boil
Add rice and all the “spices/ flavorings” – stir occasionally and leave on simmer for about an hour.
Cook cornbread according to recipe on package – I like Glutino brand the best

Monday – Going out to dinner!

Tuesday – not much time, so whipping up some quick Bean and Cheese Quesadillas.
So easy! Warm a can of refried black beans and smear on a warmed tortilla and add shredded cheddar cheese – fold in half and warm in frying pan.
Top with salsa.
Add a green salad on the side

Wednesday – Big green salad loaded with veggies, sunflower seeds, 2 sliced hard boiled eggs and my favorite Goddess dressing from Trader Joes

Thursday – Thai Peanut Noodles with Steamed Chard
One of my favorites!
In a sauce pan add:
1 c. fresh ground peanut butter
1/4 c. soy sauce
1/4 c. rice vinegar
2 tblsp sesame oil
1/4 c.sunflower oil
Add enough water to get this goopy mixture loose enough to pour on to the pasta – toss into the pasta and top with fresh chopped scallions
Steam chard in a tiny bit of water and season lightly with soy sauce

Friday – French Lentil Soup with Roasted Potatoes
2 – 3 c. French lentils
1 large onion
2 cloves garlic or more
1 stalk of celery sliced small
3 carrots cuts into rounds
Red wine
Balsamic vinegar
1 tbsp Sage
1 tbsp Nutritional yeast
Start with a large pot and in a little oil sautee on medium heat garlic, onion, carrot and celery until they stick to the bottom. Deglaze by adding about a 1/4 c red wine and stir vigorously to lift the residue from the bottom of the pot. This will give the soup a hearty flavor. Now add lentils and about 6 – 8 c. water. season with sage and nutritional yeast and a splash of balsamic vinegar. Simmer on low until lentils are soft – about 1 -2 hrs.
Cut potatoes into small chunks and roll in rosemary and olive oil – roast in the oven on 450 for about 30 min. or until potatoes are tender