Cooking with Fresh Tomatoes: Farmer’s Market Favorites
The gorgeous summer weather is finally here – and it’s time to take advantage of the bounty of fresh tomatoes arriving at your local farmer’s market. Here are two great recipes to get you started.
BLT SALAD WITH BUTTERMILK-PARMESAN DRESSING AND HOMEMADE CROUTONS
Turn the classic bacon, lettuce and tomato sandwich into a delicious salad! This simple recipe is ready in just 20 minutes and serves 6.
- 2 1/2 cups cubed white bread
- 3 tablespoons butter, melted
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced shallot
- 1/4 cup cider vinegar
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 12 ounces romaine lettuce hearts, chopped
- 1 1/2 pounds assorted fresh tomatoes, sliced
- 6 slices cooked bacon, chopped
- Flat-leaf parsley and torn basil leaves to garnish
Preheat oven to 375°F. Toss bread, melted butter, salt, and pepper in a medium bowl. Place on a baking sheet and bake 7 to 8 minutes. Remove from oven and set aside.
Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon and drizzle with 3 tablespoons of the dressing. Add croutons, parsley, and basil and serve with remaining dressing on the side.
FRIED GREEN TOMATOES WITH BUTTERMILK-FETA DRESSING
A Southern classic! Fry garden-fresh tomatoes in batches until golden brown and crispy. For a more powerful flavor, substitute blue cheese for feta.
- 3 green tomatoes, sliced 1/2 inch thick
- 1 1/4 teaspoons kosher salt, divided, plus more for serving
- 1/2 cup (2 oz.) all-purpose flour
- 2 large eggs, beaten
- 1/3 cup plain yellow cornmeal
- 1/3 cup fine, dry breadcrumbs
- 3 cups vegetable oil
- 2 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, chopped, plus more for serving
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 4 ounces (1 cup) feta cheese, crumbled, divided
Set a wire rack in a rimmed baking sheet. Place tomato slices on a wire rack, and sprinkle with 1/2 teaspoon of the salt. Turn slices over, and sprinkle with another 1/2 teaspoon of the salt. Let stand 30 minutes. Blot tomatoes dry with paper towels.
Place flour in a shallow dish. Place eggs in a second shallow dish. Stir together cornmeal and breadcrumbs in a third dish. Working one slice at a time, dredge tomatoes in flour, then dip in eggs, shaking off excess. Dredge slices in breadcrumb mixture, pressing gently to coat. Place tomatoes in a single layer on wire rack.
Heat oil in a large, heavy skillet, preferably cast-iron, over medium heat. (When a few breadcrumbs dropped in the oil sizzle, you’re ready to go.) Fry tomatoes, in batches until golden brown and crisp, about 2 minutes per side. (Be careful not to overcrowd the skillet.) Transfer back to a wire rack to drain. Top each tomato with a pinch of salt.
Whisk together buttermilk, mayonnaise, sour cream, dill, and lemon juice in a small bowl. Whisk in black pepper, 1/2 cup of the feta or blue cheese, and remaining 1/4 teaspoon salt. Spoon about 3 tablespoons of the dressing onto each plate; add 3 or 4 tomato slices. Sprinkle with dill and remaining 1/2 cup feta.
ENJOY YOUR SUMMER! CALL THE CATERING EXPERTS AT JERRY’S KITCHEN
Are you planning a special birthday, anniversary or family reunion during the summer months? Make sure you have FUN at your own party with help from the catering services experts at Jerry’s Kitchen!
We’ll bring everything to you with our award-winning food truck catering specialties – or, if you prefer, a classic menu with fresh favorites to please all your guests. We have delicious options for everyone, including those with food sensitivities.
To book catering services or food trucks for your party near Doylestown or Philadelphia, give us a call today.
Source
Find us
