In the kitchen: Fried Green Tomatoes

I’ve got nothing clever to say about them, except that they are delicious. And very easy to make- especially when you personally know folks who grow. I used plum tomatoes – they make lovely little chip-size bites. I also popped a few red uglies in as well, because I was curious.

Another good recipe for when you want to use up that fresh or organic produce that’s quickly getting manky, or if you’re getting tired of salads. I ate mine on a steak sandwich, but they were also tasty dipped in some olive oil mayo or just on their own.

In the kitchen: Roasted Red Pepper Pesto

Mom and Dad’s vegetable garden is doing wonderfully well this year, it appears, and they have been sharing the largesse.

The last batch was a bunch of bell (red, green and yellow) and chili peppers. Having just finished off the last of an epic batch of fresh pesto, I was trying to think of ways to use the peppers, flipped open America’s Test Kitchen and, hey presto, red pepper pesto. With a yellow pepper in for color, of course.