Fried Green Tomato BLT with Basil Mayo

Ingredients

Makes 4 sandwiches

8 slices sourdough bread

1/2 pound high quality bacon (I used Main Street Meats belly bacon)

1 head butter lettuce

2 large green tomatoes, sliced in 1/4-inch rounds

1/2 cup all purpose flour

1/2 cup corn meal

3/4 cup buttermilk

kosher salt

fresh ground pepper

1/4 cup basil mayo, recipe to follow

Safflower oil for frying

Basil Mayo:

2 egg yolks

4 teaspoons white wine vinegar

1 teaspoon dijon mustard

1 cup grape seed oil

3 tablespoons fresh basil, finely chopped

kosher salt and pepper to taste

Place the egg yolks, dijon mustard, and white wine vinegar in a small bowl and whisk to combine. Very slowly, pour in the grape seed oil, whisking constantly. The mayo will thicken significantly, but will not be as thick as store bought mayo. Add the basil and stir to combine. Season with kosher salt and pepper to taste.

For the sandwiches:

Pre-heat oven to 350 degrees.

Place the bacon on a baking sheet and place in the oven. Cook 10-12 minutes or until bacon has reached your preferred crispness. Set aside.

In a large skillet over medium heat, heat enough safflower oil to cover the bottom of the pan with a depth of 1/4 inch. While the oil is heating, place the buttermilk in a small shallow dish and season with salt and pepper. In a small bowl, whisk together the flour and cornmeal and season with salt and pepper. Dip the tomato slices in the buttermilk then in the flour and cornmeal mixture, coating all sides evenly. Fry 2-3 minutes on each side, or until golden brown. Remove the tomato slices from the pan and place on paper towels. Season with a little more salt.

Toast the bread until it has started to get crisp but has not started to brown. Remove from the oven and assemble the sandwiches.

To assemble the sandwiches, spread each slice of bread with 1 1/2 tsp. of the basil mayo. Stack with several lettuce leaves, 2-3 tomato slices and 2-3 slices of bacon. Serve immediately.

Kale Salad with Peaches, Roasted Onions, and Goat Cheese

Ingredients

Salad:

1 bunch red Russian kale, washed, ribs removed, and torn into bite sized pieces

1 medium red onion, sliced in 1/4-inch slices

3-4 medium peaches, sliced

4 oz goat cheese

3 slices good quality bacon

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

Method

Serves 4 as a meal, 8 as a side

Salad:

Pre-heat oven to 375 degrees.

Place bacon and onion on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp and the onions are starting to brown around the edges. Remove from the oven, and set aside the bacon for another use. Reserve the bacon drippings for the dressing.

Place the kale in a large serving bowl. Arrange the peaches, goat cheese, and roasted onions on top. Drizzle with maple bacon vinaigrette and serve.

Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

Kohlrabi Puree

This flavorful puree is a great base for a variety of protein and vegetable combinations. I served it with wilted kale and pan seared flat-iron steak.

Recipe adapted from Hugh Acheson's The Broad Fork.

Serves 6.

Ingredients:

3 tablespoons butter

1 cup diced onion

2 pound kohlrabi, peeled and diced

2 cups chicken stock

4 sprigs fresh thyme

Kosher salt

Method:

In a medium sauté pan over low heat, melt 1.5 tablespoons of the butter. Add the onion and then the kohlrabi. Cook for 2 minutes, stirring to coat the vegetables in the butter. Add the chicken stock and the thyme. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes or until the kohlrabi is tender. Remove from heat and let cool slightly.

Transfer the mixture to a blender, and the remaining 1.5 tablespoons of butter, and puree until smooth. Season to taste with kosher salt. Serve warm.

Roasted Napa Cabbage with Bacon and Blue Cheese

This quick and easy dish is a super flavorful light meal or a great accompaniment to a simple roast chicken. 

Ingredients:

1 large head napa cabbage

1/2 cup whole buttermilk (I used Cruze Farm buttermilk)

2 oz Sequatchie Cove Shakerag Blue Cheese

1 tablespoon white wine vinegar

1/4 pound high quality bacon (I used Main St. Meats Belly Bacon)

Olive Oil

Salt

Fresh ground pepper

Method:

Serves 4 as a side, 2 as a meal.

Pre-heat oven to 350 degrees.

Place the bacon on a sheet pan and cook for 12-18 minutes or until crisp. Remove from pan and place on paper towels to drain. Crumble or chop bacon into 1/2 inch pieces. Set aside.

Raise oven temp to 450 degrees.

Cut cabbage in quarters and rinse well under cold water. Pat dry with paper towels or a clean dish towel. Place the cabbage on a sheet tray and drizzle with olive oil. Season to taste with salt and pepper. Place in the oven for 10-12 minutes or until the cabbage is soft and the outer leaves are slightly charred.

While the cabbage is roasting, make the blue cheese dressing. Place the buttermilk, blue cheese, vinegar, and a pinch of salt and pepper in a blender. Pulse a few times until the mixture is largely smooth and only a few pieces of blue cheese remain visible.

Remove the cabbage from the oven, drizzle with the blue cheese dressing and top with the crumbled bacon. Serve warm.

Monster Sauce: AKA seriously tasty dairy and nut-free pesto sauce

This is actually a recipe for pesto, minus the nuts* and cheese that make up the traditional sauce. But sometimes the name is everything for kids with developing palates. This is also a simple recipe that children could make with parent supervision! The bright green color and smooth texture perfectly complement crunchy raw vegetables, salads, meats, and pasta…especially those eaten by growing dinosaurs, super-heroes, robots, and monsters that also have fantastic imaginations.

Ingredients:

2-3 Cups fresh basil leaves

½ Cup olive oil

¼ Cup water (add more to thin if necessary)

Juice from ½ lemon

1 Tsp honey (optional)

2-3 Cloves of fresh garlic

Kosher salt, to taste

*For added protein, add a handful of raw green pumpkin seeds or nuts

Method:

Put all ingredients in a blender and puree until smooth. Adjust ingredients to taste.  Serve from a narrow tipped squeeze-bottle to let kids draw designs on their plates or decorate food with dots or stripes of sauce.