Fried Green Tomatoes with Herb Goat Cheese

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A few several Saturdays ago, me and a couple of my "steel magnolias" made a batch of "fried green tomatoes." It was a long Saturday of being in the kitchen, drinking cocktails, laughing, telling stories, and just enjoying each other's company - a rare thing for us these days. I'll never forget going into college thinking I'd never find friends as strong and fantastic as the ones from high school. My mom assured me that in every stage of my life I would make new friends and they would be "just as fabulous" as the ones before. I have to say though, my college group of gals is and will always be "my most fabulous friends." They are my best friends, as time goes on, I realize more than ever that it's going to take more than being in different cities, busy work and family lives, and finding less and less time to get together to break the close bond we created in college and have sustained as adults. It's crazy to think I've known these girls for over 10 years now, and near or far, we do the best we can to get together at least a few times a year (the constant 24/7 group text we've had going for several years now doesn't hurt either). These southern gals are my magnolias, and this fried green tomato recipe is dedicated to y'all... I hope we make them together for another 50 years!

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Grocery list:

Peanut oil - for frying

5 oz goat cheese - room temperature

1/2 lemon - juiced

2 tbsp basil - chopped

1 tbsp parsley - chopped

1 tbsp chives - chopped

Kosher Salt

Pepper

1 cup flour

1 cup buttermilk

1 1/2 cup yellow cornmeal

1 tbsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

4-5 green tomatoes

Step 1

Heat peanut oil to 350 degrees in a fryer or on your stovetop.

Make the herb goat cheese. Mix together goat cheese, lemon juice, herbs, and a dash of salt and pepper. Set aside.

Step 2

Whisk 1 cup flour and 1 cup buttermilk together in a bowl. In another more shallow bowl, mix together the cornmeal, garlic powder, cayenne, and paprika.

Step 3

Slice tomatoes 1/4 inches thick. Dry the tomatoes with paper towels. Salt and pepper them on both sides.

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Dip tomatoes in buttermilk mixture and then coat them in the cornmeal mixture.

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Step 4 Fry coated tomatoes until golden brown. Plate the fried tomatoes and dollop with goat cheese. Serve warm or at room temperature.

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CHEERS TO HAPPY EATING!!! AND BEST GIRLFRIENDS!!!

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Summer Squash and Zucchini Tomato Bake

Tomatoes are to July and August as pumpkin is to October. It's the official start of summer, and for me that means being on the lookout for farmers markets anywhere, everywhere, and anytime. But sometimes, it doesn't take a farmers market to find the freshest produce around. I learned that as a kid, and I'm rediscovering it now. Growing up in a small town in Mississippi, I can remember regularly seeing people in blue overalls sitting on the side of the road in chairs with an old truck backed up to the street, tailgate down, and fresh produce spilling right off the back of the truck. That description may sound like I saw it in a painting in the Cracker Barrel and just decided to roll with it as a "childhood memory," but it is in fact the truth. Even today when I go back to my hometown, I see people in those same spots selling tomatoes, watermelons, and all the beauties of a farmer's summer garden. Because I now live in the city, it's rare to see random farm stands and trucks full of produce on the side of the road, but luckily, I travel to small towns for work and it's a lot of fun to keep an eye out for these little pop-up produce markets. This recipe comes inspired by a random market I found in one of the small towns I regularly visit. Similar to a ratatouille, this dish full of fresh, slowly baked veggies with a little surprise on the inside: cheese! And as for the newest random produce stand I found on the street, I'll just say as soon as I cut into the tomatoes, there was no question that they had just been picked that day. My kind of summer produce!

Grocery List (2 people):

• 4-5 large, even sized summer squash and zucchini

• Kosher salt

• 4 oz mascarpone cheese - room temperature

• 4 oz goat cheese - room temperature

• 3 tbsp. basil - minced

• 1 tbsp. parsley - minced

• 1 tsp garlic - minced

• Pepper

• 12 oz marinara

• 1 tsp red pepper flake (optional)

• 1 large tomato - sliced thick

• Fresh parmesan

• Olive oil

Directions:

1. Heat oven to 350 degrees and heat an oiled grill pan to high heat on the stove.

Cut the ends off of each squash and zucchini. One at a time, sit a squash upright with the cut side down so you have a flat, sturdy surface. Cutting downward, slice squash into long, thin pieces. Repeat with the zucchini. Avoid using the end pieces -- you only want the middle so each slice is even, thin, and easy to roll.

Place squash and zucchini pieces on a rack and sprinkle with salt on both sides. Let stand for 10 minutes so the moisture comes out of the veggies.

Lightly dry each squash and zucchini piece off with paper towels, trying not to remove all the salt from the veggies.

Grill each squash and zucchini piece 2-3 minutes on each side and set aside to cool.

2. While the veggies are cooling, prepare the filling by mixing together the mascarpone, goat cheese, basil, parsley, garlic, and a dash of salt and pepper.

Take one piece of squash and zucchini at a time, fill with about 1 tsp of cheese mixture, and roll up.

3. Lay each rollup down in a small baking dish (if you double up the recipe, use a large baking dish - 9 x 13 in). Cover the pieces with the marinara and sprinkle the top with red pepper flakes.

Top sauce with sliced tomatoes and grate fresh parmesan over the top.

4. Bake for 20-25 minutes. Top with more basil and serve immediately.

 CHEERS TO HAPPY EATING!!!

Berry Basil Mint Salad

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Strawberries, blueberries, raspberries, blackberries… berries of any kind make me think of Saturday morning summers at the farmer’s market. Over the last several years, farmer’s markets have become a universally popular weekend outing. A long time ago, it seemed as if farmer’s markets could only be reached in European countries and big US cities, but now it’s a common weekend event in just about any city and small town. The Memphis Farmer’s Market is downtown and just walking distance from where we live. Tres and I rarely miss a Saturday to pick up fresh produce and local meats to use for the upcoming week. If I do miss a weekend at the Memphis Farmer’s Market though, it’s because I’m with my mom in Hernando, Mississippi, the small town I grew up in, at their farmer’s market on the town square. It’s quite charming, and being in Mississippi, there’s plenty farming to go around to share with the community. The first time I made this berry salad came from a farmer’s market trip, and it continues to be a healthy staple in out house. Don’t forget strawberries and blueberries at the market this weekend!

Grocery List (enough for 2 large salads or 4 small salads):

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For the Salad: 5 oz spinach leaves 1 large bunch of basil (about ½ cup) 1 large bunch of mint (about ½ cup) 8-10 fresh strawberries  - quartered 1 cup fresh blueberries ¼ cup toasted almonds (toast over medium heat on the stove for about 5 minutes) 4 oz goat cheese 1 large avocado - cubed

Optional: 1 lb chicken tenders Olive oil Kosher salt Pepper 2 tsp fresh thyme – chopped

For the dressing: ¼ cup balsamic vinegar 2 tsbp honey 4 strawberries – chopped 1/2 lemon – zest and juice 1 clove garlic – chopped ½ cup good quality, sweet extra virgin olive oil ½  tsp Kosher salt

Directions:

Step 1:

Take the basil and mint off the stems. Wash, dry, and toss the spinach, basil, and mint together.

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Step 2 (optional):

If using chicken, heat a grill pan to high heat. Brush olive oil on chicken and sprinkle chicken with salt, pepper, and thyme. Grill 3-4 minutes on each side. Set aside and let cool. When ready to top salad with the chicken, cut each strip into 3-4 pieces at an angle.

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Step 3:

Make the dressing by throwing all the listed ingredients (except olive oil) into a food processer or blender and blend until strawberries are smooth. While the food processor is running, slowly add in the olive oil from the top until combined. Taste the dressing. Add salt and honey to taste.

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Step 4:

Add half of the salad dressing to the greens right before serving and toss together. Top the salad with chicken, strawberries, blueberries, goat cheese, almonds, and avocado. Drizzle the top with a little more dressing. Serve the rest of the dressing on the side. You may have plenty of dressing left over. It can be stored in the fridge for about one week.

CHEERS TO HAPPY EATING!!!

Balsamic Salmon with Tomato Avocado Salad

I don't always come home exhausted and not willing to cook. Typically, cooking is what makes me happy and relaxes me after a long day. But there's a difference in having a long day and being down right exhausted. For the last couple of years, grad school has been my "after work activity" one or two days a week. Funny enough, I discovered my love for cooking about the same time I started grad school, and unfortunately, there wasn't always time to come home and cook a big elaborate meal when getting home at 9 pm on some nights. I was grateful to have a husband who would cook dinner or order takeout for us while I was in class and have it plated up and ready by the time I got home, but some nights, I just wanted to cook. It just helped me wind down. It did then, and it does now. On these nights I had to come up with something quick and easy to cook. I'm happy to say I have graduated with an MA in Journalism (yay), but that's not to say there still won't be nights I'll need a go-to, no-fuss meal. This is one of those meals... a meal that most people in the world will appreciate. 8 ingredients, 10 minutes... done!!! Thank you grad school for challenging me in this way!

Grocery List:

• 1/2 cup good quality balsamic vinegar

• Kosher salt

• Good quality olive oil - 1 tbsp for each filet, plus some for the pan

• 4 fresh salmon filets - skin off

• 4 tomatoes - firm to the touch

• 2 avocados

Directions:

1. Heat oven to 450 degrees. In a small saucepan, bring 1/4 cup of the balsamic and a pinch of salt to a boil and let simmer. Heat a saute pan with a splash of olive oil to the highest heat (like you're going to boil something) until olive oil is smoking. Sprinkle olive oil, salt, and pepper on each side of the salmon - about 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper. 

2. When oil is smoking on the pan, place salmon on the pan face down and don't touch or move for 2 full minutes (not touching it creates an amazing crust... the kind you see on your salmon in restaurants). Flip salmon and let cook for 1 minute on the other side then put the salmon (pan and all) in the 400 degree oven for 3-4 minutes.

3. While salmon is cooking, cube the tomatoes and avocado, throw into a large bowl, and add the rest of the balsamic, 1 tsp of salt (or to taste), pepper, and stir together.

4. When the salmon is done, take out and set aside. To plate, put a serving of the tomato and avocado salad on a plate and top with the salmon. Spoon balsamic glaze over the fish and the salad.

CHEERS TO HAPPY EATING!!!