Blue Apron- Fried Green Tomatoes with cajun remoulade sauce and boston red leaf salad

Happy Tuesday-  Hope everyone is feeling refreshed and happy after a long weekend and the kick off to summer.  Now that the sun is shining and the veggie stands are making their appearance once again, I thought I would share a fun recipe with you. 

Let me backtrack by saying how much I love my Nikon DSLR.  The problem is, for a while I got lazy and started to rely completely on "Point and shoot" mode and "auto focus".    The other issue is the lighting is always terrible in my house.  Well this weekend I left my comfort zone, took my dinner outside, put my camera on manual focus, and oh my was it fun and did it pay off.  Now, back to the food.

Every time I get a blue apron package on my doorstep, and start cooking in my kitchen, I love Blue Apron a little more.  I love to cook- love love love.  But I don't always have the time or patience for the grocery store, and never mind spending the money on a jar of something for a recipe that only needs a teaspoon.  

But I have to say my favorite thing about Blue Apron is trying these fun new recipes.  Even more specifically, trying new vegetarian recipes that I would never think to try. 

Well, today I got to try fried green tomatoes for the first time. 

Fried Green Tomatoes 

(with a cajun remoulade sauce and boston red leaf lettuce)

Makes 2 Servings

About 590 Calories Per Serving

"This dish is a taste of what’s to come, using the current crop of green tomatoes (red tomatoes that haven’t had a chance to ripen in the summer sun). Their firm texture and lightly acidic nature make them perfect for breading and pan-frying. We’re adding our own special touch to this  mainstay of Southern cuisine, serving it with a zesty Cajun rémoulade sauce for dipping."

INGREDIENTS

3 Breakfast Radishes

2 Green Tomatoes

1 Bunch Parsley

1 Clove Garlic

1 Head Boston Red Leaf Lettuce

1 Lemon

1 Shallot

¼ Cup Mayonnaise

1 Teaspoon Cajun Seasoning

1 Cup Panko Breadcrumbs

½ Cup All-Purpose Flour

½ Cup Buttermilk

1.  Prepare the ingredients

Wash and dry the fresh produce. Cut the radishes into thin rounds.  Slice the tomatoes into ½-inch thick rounds. Pick the parsley leaves off the stems; discard the stems. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut out and discard the root of the lettuce, then roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and mince the shallot. 

2.  Make the remoulade 

In a small bowl, combine the shallot, lemon zest, garlic paste, mayonnaise, Cajun seasoning and the juice of 2 lemon wedges. Stir to thoroughly combine and season with salt and pepper to taste.

3.  Bread the tomatoes

Place the flour, buttermilk and breadcrumbs into 3 separate dishes. Working one at a time, coat each tomato slice in the flour (tap off any excess flour), then briefly dip in the milk before coating  completely with breadcrumbs. With your fingers, gently press the crumbs into the tomato to make sure they stick. Transfer the breaded tomato to a plate or tray; repeat with the remaining tomato 

slices.

4.  Bread the tomatoes

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the breaded tomatoes to the hot oil (working in batches, if necessary, to avoid overcrowding) and cook 3 to 4 minutes per side or until crisp and golden brown. (You may need to rotate the tomatoes around the pan to ensure 

even cooking.) Transfer the fried tomatoes to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking.

4.  Make the salad

In a large bowl, combine the lettuce, radishes and parsley. Season with salt and pepper. Add the juice of 1 lemon wedge (you will have an extra lemon wedge) and a drizzle of olive oil; toss to coat. 

Serve and enjoy!!

Makes 2 Servings

About 590 Calories Per Serving