Difficulty: BE IN A COOKING MOOD
Special Menu: Color Dinner
Avocado Pistachio Mint Gremolata
1/2 cup finely chopped mint
1/2 cup finely chopped toasted pistachios
1 clove garlic, finely chopped
Zest and juice of 1 lemon
1 T agave
1 ripe avocado, cubed
Sea salt and freshly ground black pepper, to taste
Combine then chill for at least 15 minutes before serving.
Green Pea Jalapeño Grits
1 c cooked green peas
2 cups prepared quick cooking grits (½ c dry grits, 2 c salted water – check package instructions)
1 lime, juiced
Salt and pepper
1 onion, very finely chopped
1 jalapeño, stem and seeds removed, very finely chopped
Whir peas in food processor with a bit of lime juice, salt and pepper, and olive oil as needed to smooth them into a paste.
Saute onion and jalapeño in a small pan, then add directly to the cooked grits.
Once grits have cooled slightly, add pea puree and season with additional lime juice, salt and pepper to taste.
Fried Green Tomatoes
Oil for frying
green tomatoes, cut into 1/4-inch slices
salt and pepper
Dish of flour mixed with garlic powder
Dish of prepared Vegg, or other egg substitute
Dish of panko bread crumbs
heat oil to 350
Season both sides of tomatoes with salt and pepper.
Dredge tomatoes through the flour, then the vegg, and then through the bread crumbs. Fry one at a time, about 2 to 3 minutes for each slice.
Drain on paper towels and season with salt