In addition to some beautiful zucchini, I came back from visiting my parents with some perfect green tomatoes and an herb that I couldn’t wait to use– pineapple sage. When I arrived home from work last Thursday, I wasn’t really in the mood to cook which is rare for me. I wanted something quick and I wanted the preparation to be easy, but the gorgeous veggies and herbs that I had picked from the garden were staring me in the face saying please use me. So, I succumbed to the greens while still keeping my meal very simple. Read more:
Farro is a grain that I adore. It has great texture, is packed with protein, is low in gluten, and I have been itching to cook with. Unfortunately, I always have a hard time finding it, so when I came across some in a market the other day, I decided to splurge a little on the pricey package. I set out to prepare a light farro salad, but after considering running to the market for some fresh arugula, I examined my refrigerator for leftover ingredients and quickly changed my mind. With leeks and a green tomato in hand, I started chopping and sautéing ingredients for my impromptu dish. By the time the farro finished cooking and I added it into the sautéed veggies and topped with some parmigiano reggiano, I realized I had made myself a risotto.
Aside from relaxation and sunshine, traveling back home to visit my parents in Miami means two big indulgences: My mom’s incredible cooking and fried green tomatoes from Joe’s Stone Crab. Joe’s is a famous restaurant in Miami that my family and I traditionally get takeout from when I’m home. Not being much of a seafood eater (Ok, I hate the stuff), I quickly discovered their incredible, greasy, tangy breadcrumb covered green tomatoes. These will forever be one of my favorite snacks. Since I had some green tomatoes left over after pickling, I decided to try making a healthier spin on Joe’s fried green tomatoes.
I lovvvve pickled green tomatoes. I often buy them in large jars and snack on them when I’m having a craving for something tangy, which happens quite often. Truth be told, I like pretty much anything that you would normally find pickled. I’m a tang and tart-addict.