4 med. green tomatoes

3 Tbs. ghee or veg. oil

1 Tbs. minced hot peppers

½ tsp. black mustard seeds

8-10 curry leaves

1/8 tsp. saffron threads

2 Tbs. finely chopped candied ginger

½ cup diced under-ripe mango

½ tsp. salt

2 Tbs. coarsely chopped cilantro


Blanch tomatoes in boiling water for 30 seconds, drain and peel.  Cut each tomatoes in half, squeeze out as many seeds as possible and dice.  Heat the ghee or oil in a frying pan over moderate heat until hot but not smoking.  Drop in mustard seeds and cook until they start to “pop”.  Add the curry leaves, and in seconds carefully add the tomatoes and saffron.  Stir and cook for 15 minutes over low heat.  Add the ginger, mango and salt.  Cook additional 15 minutes stirring often until thick.  Remove the pan from the heat, stir in the cilantro and let cool.  Serve at room temperature.  From The Best Of Lord Krishna’s Cuisine by Yamuna Devi


Fried Green Tomatoes

Fried Green Tomatoes

Fried green tomatoes are extremely easy to make.  On a plate or in a shallow bowl, beat 1-2 eggs.  Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with bread crumbs and fry in a small amount of butter.  Squeeze the juice of one lemon over the fried slices and serve

Cream of Green Tomato Soup



3 onions

10 green tomatoes

1 cup chicken or vegetable stock

4 Tbs butter


For each 2 cups of base, add:

1 ½ cups half-and-half

2 tsp sugar

1 tsp salt


Cut onions and cook slowly in butter in a large heavy pot.  When they are soft, add cut, cored but not peeled tomatoes.  Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes.  Add broth and pass the soup through a strainer or food mill to remove the seeds and skin.  This is the base of the soup, which can be frozen for later use.


When ready to use, stir in half-and-half, sugar and salt.  Taste and adjust seasoning as needed.  Serve hot or chilled topped with a Tbs of sour cream.  From Classic American Food Without Fuss by McCullough and Witt.

Prima Sweet Tomato Pie

Prima Sweet Green Tomato Pie


3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

Preheat the oven to 425 degrees F.


Make a pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half. Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.  In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell and dot with the butter. Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar. Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool on a wire rack for at least 1 hour before serving. Serve warm or at room temperature.

Buddy’s Ratatouille

1 cup chopped onion

4 cloves garlic, chopped

2 cups chopped zucchini

¼ cup olive oil

2 Tbs Balsamic vinegar

1 chopped basil

1 cup diced tomatoes




¼- ½ cup grated Parmesan cheese

In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent.  Add the zucchini, oregano, tomatoes and season with salt and pepper.  Cook until zucchini is tender.  Add basil and Balsamic vinegar.  Stir in Parmesan cheese and serve.

Kohlrabi and Black Quinoa Salad

1 14 oz. can light coconut milk

½ tsp. kosher salt

1 cup black quinoa

3 medium kohlrabi, peeled

2 green oions, thinly sliced

¼ cup cilantro

1 jalapeno pepper, minced

2 Tbs. lime juice

2 tsp. grated fresh ginger

½ cup roasted cashews

¼ cup unsweetened grated coconut

Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer.  Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes).  Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes)  Transfer the quinoa to a large bowl and let stand until cooled to room temperature.  Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes).  In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing.  Pour the dressing over the salad and toss to combine.  Stir in the cashews and grated coconut and serve.  From Salad For Dinner by Jeanne Kelley


Arugula Pesto



3 cups packed arugula, washed and spun dry

1/3 cup toasted pine nuts, cooled

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1 large garlic clove, chopped

3 tablespoons olive oil

1/4 cup hot water plus additional if desired


In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

Orange & Radish Salad


2 navel oranges

1/4 packed cup radishes, very finely sliced (use a mandoline, if you have one)

1/8 teaspoon salt

Freshly ground black pepper

1/8 teaspoon ground roasted cumin seeds

1/16 teaspoon chili powder

2 small sprigs of fresh cilantro or mint

For the radishes:

1/2 teaspoon lemon juice

Freshly ground black pepper

Generous pinch of salt, or to taste

1/8 teaspoon ground roasted cumin seeds

A few sprinkles of chili powder

Peel the oranges in such a way that you remove all the white pith. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles 5 inch thick. Set aside in a single layer. Put the sliced radishes into a bowl and set aside. Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can. Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly. Lay half the orange slices on a salad plate. Put half the sliced radishes to one side of them and garnish with a sprig of coriander or mint. Serve immediately.  From Vegetarian India by Madhur Jaffrey,

Zuppa di Ceci e Finocchio alla Sarda (Sardinian Chickpea and Fennel Soup)

  • 2 1/2 cups chickpeas
  • 3 Tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1 large bulb fennel
  • 2 Tbsp. plus 1 tsp. chopped parsley
  • 3 Tbsp. minced fennel leaves
  • 1 large potato, diced
  • 2 cups peeled, seeded tomatoes
  • 1/4 cup grated pecorino or Parmesan cheese
  • 1 tbsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 6 cups boiling water
  • 1 cup tubular pasta

Rinse the chickpeas in cold water and drain.  Trim the fennel, halve it, and slice thinly cross wise.  Chop tomatoes.  In a soup kettle over low heat, warm the oil.  Add the onion, garlic, and the 2 tbsp. of parsley; cover and cook gently, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Remove the cover, add the fennel bulb and leaves and the potato and sauté for an additional 10 minutes.  Add tomatoes, salt and pepper, and then the chickpeas and boiling water.  Stir well, cover, and cook for 10 minutes over medium heat.  Add the pasta and continue to simmer, uncovered, stirring occasionally, until the pasta is just tender. Correct for salt and pepper.  Remove from heat and stir in the 1 tsp. parsley and the 1/4 cup cheese.

From The Vegetarian Table: Italy.

Zuke Soup

  • 2 lbs. zucchini
  • 2 Tbsp. butter
  • 1/3 c. chopped onions or shallots
  • 5 c. chicken broth
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • ¼ c. corn meal
  • Salt and freshly ground pepper
  • 1 c. sour cream

Peel and roughly chop zucchini, reserving ½ a zuke to slice into paper-thin slices.  Melt butter, cook onions or shallots until wilted.  Add chopped zucchini, broth, cumin and chili powder.  Bring broth to a boil, whisk in corn meal.  Cook until soft.  Puree.  Before serving, reheat and thin if necessary with water.  Whisk in half of the sour cream, garnish with zuke slices. If you wish, this can be served cold, chilling instead if reheating.  Serve remaining sour cream at table as a garnish.