Fried Green Tomatoes

Ingredients:
4 medium, green tomatoes
1 tsp salt
1 egg
1 tbsp milk (or water)
½ cup flour, divided in half
¼ cup cornmeal
½ tsp powdered onion
½ tsp paprika
½ tsp Italian spice mix
¼ tsp black pepper
Oil for frying

Directions:
1. Slice tomatoes into ¼-½" thick slices, discarding the ends. Put slices in a mixing bowl, sprinkle with salt, and gently stir until each slice is covered in salt. Let mixture stand for 20 minutes. Prepare other ingredients while tomatoes sit.

2. Put ¼ cup of flour in a shallow bowl.

3. In a second shallow bowl, combine milk and egg.

4. In a third shallow bowl, combine remaining flour, cornmeal, and spices.

5. Warm up deep fryer, or heat heavy skillet with ½" deep frying oil to 350 degrees.

6. Remove tomatoes from mixing bowl and lay out on a paper towel. Gently press dry with a second paper towel.

7. Dip and coat each tomato slice first into flour, then into egg mixture, then into cornmeal mixture.

8. Place tomato into frier and fry until golden brown, about 3-5 minutes.

9. Remove from frier onto paper towels. Serve warm.

Tomato and Rice Soup

Ingredients:
2 lbs tomatoes
1 medium onion
1 medium shallot
4 cloves garlic
2 cups stock, your preference
¾ cup rice, uncooked
1 bell pepper, diced
1 small zucchini, diced
¼ lb French or Romano beans, cut into 1" pieces
¼ cup sour cream
Salt and pepper to taste

Directions:
1. Saute chopped onion, garlic, and shallot in a sauce pan on medium heat until slightly browned.

2. Add tomatoes and saute until they crack.

3. Add stock, then blend to a puree using an immersion blender. Stand blender or food processor will work too, returning mixture to sauce pan.

4. Add rice and simmer for 30 minutes.

5. Add remaining vegetables, simmer until tender.

6. Add sour cream salt and pepper. Gently combine. Adjust consistency with additional stock if needed.

Tomato Bisque

Ingredients:
1 ½ lbs tomatoes
1 medium onion
1 medium shallot
4 cloves of garlic
1 cup stock, your preference
½ cup sour cream
Salt and pepper to taste

Directions:
1. Saute chopped onion, garlic, and shallot in a sauce pan on medium heat until slightly browned.

2. Add tomatoes and saute until they crack.

3. Add stock, then blend to a puree using an immersion blender. Stand blender or food processor will work too, returning mixture to sauce pan.

4. Simmer for 30 minutes.

5. Add sour cream salt and pepper. Gently combine. Adjust consistency with additional stock if needed.