Greenbird’s Blog

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Roasted Green Tomato Marinara Sauce November 29, 2017

20171117_171654I had a very abundant garden this year. I’m pretty sure that my co-workers were starting to hide from me when I came in with yet another armload of fresh veggies, I had a surplus of green tomatoes at the end of this growing season, and since I have an abhorrence of wasting food, I was trying to think of something to do with all of them. A friend suggested this. I think it turned out very well. It also freezes great. I served this over a spaghetti squash, and with salad, a veggie patty and French bread.

 

 

INGREDIENTS:

Green tomatoes

Onions

Garlic

Mushrooms

Thyme, oregano, rosemary, to taste

Olive or Avocado Oil

DIRECTIONS:

I didn’t give measurements because none are needed. Just use whatever amount you wish, although tomatoes should make up most of it. Dice all the veggie, then roast with the spices in oil at 350 for about 15-20 minutes, until veggies are tender. Put though food processor. Reheat and serve over pasta or spaghetti squash.

ENJOY!

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Fried Green Tomatoes October 20, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 7:20 pm
Tags: , , , , , , , , ,

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Even though I grew up in the South, I never had these as a child. I didn’t have them until I started gardening and had a lot green tomatoes that I needed to think of a way to use. Thus, this recipe was born. I like them so much that I’ve fixed them several times this year. This is quite fast and easy to prepare.

Ingredients:

1/4 cup flour

1/4 cup corn meal

salt, pepper, garlic powder, cayenne, to taste.

2 green tomatoes, thinly sliced.

1/4 cup almond milk.

Olive oil

Directions:

Heat the oil in a frying pan. Mix the first three ingredients with a fork. Dip the tomato slices in the milk, then in the flour mix. Place in hot pan, saute until crisp, then flip and saute the other side, This just takes a few moments for each side.

Plate and serve. I served this with a sliced lemon cucumber from my garden.

ENJOY!