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cooking.nytimes.com
This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish Do not worry about the salt; most of it will go out when the tomatoes are drained.
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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
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This is a great salad as a meal with grilled chicken or by itself. Feta, Parmesan and Swiss cheeses are tossed with greens and pecans, and dressed with a light balsamic vinaigrette.
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Get Green Chicken Finger Sandwiches Recipe from Food Network
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Fresh green beans simmer in honey and soy sauce, fragrant with fresh garlic and ginger, in this easy side dish.
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A casserole of rice baked with Cheddar cheese, onion, eggs, butter, parsley and milk. A colorful complement to any meal.
cooking.nytimes.com
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount Season with additional lemon juice, salt and pepper to taste before serving.
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Try the lightened-up version of this classic, creamy dressing.
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Crisp bacon, Italian tomatoes, brown sugar, green beans... everyone loves this unusual mixture of ingredients. It usually doesn't last long.
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Get Tilapia with Green Beans Recipe from Food Network
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Organic stevia sweetens this delicious combination of baby spinach, mango, grapes and fresh mint for a satisfying skinny smoothie.
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Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth.