May 012017
 

2 tablespoons unsalted butter
1 large sweet onion, chopped (about 1 cup)
1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente
Kernels from 6 ears of corn (about 5 cups)
1 pint cherry or grape tomatoes, halved
1 tablespoon freshly squeezed lemon juice
1/4 cup feta cheese, crumbled
1/4 cup basil, sliced in chiffonade
Salt and black pepper, to taste

In a medium saucepan, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.

Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil and black pepper.

Feb 032013
 

Fried Green Tomatoes

Green tomatoes, sliced 1/4 inch thick
1/2 cup buttermilk
1/4 cup masa harina (corn flour) or flour
1/4 cup cornmeal
Salt and pepper
Cajun seasoning, to taste
Oil or bacon grease for frying
Remoulade Sauce

Soak the tomato slices in the buttermilk for at least 30 minutes. Mix the flour, cornmeal, salt & pepper and cajun seasoning. Pull the tomato slices out of the buttermilk dredge them in the cornmeal mixture. Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side.  Serve with remoulade sauce.

Adapted from Closet Cooking