Here are two delicious recipes that make good use of those unripe tomatoes we all have clinging on in our allotments. Enjoy!
Fried Green Tomatoes
(Ryan Yates/simplycookingrecipes.com)
Prep/cook time: 45minutes
Yield: 4 servings
If you have never eaten pickled green beans you are in for a real treat! Dilly beans are a crunchy, tart, salty, spicy, healthy, addicting snack. They are filled with flavor and make a great accompaniment to sandwiches, salads, or eaten on their own.
Pickled green beans can be found in grocery stores but they are pricey, starting at $7.99 and going up to $10.00 for a 12 ounce jar and they are never as good as homemade.
If you are making these for kids, you may want to use the smaller amount of spices. (Just don't leave out the red pepper flakes entirely.) The spicier version is intense! You could use fresh dill heads, but the dry dill seed works just fine, and takes up less space in the jar.
Dilly Green Beans (pickled)
(West Union Gardens)
I've served this dish hot at catered luncheons and cold on picnics. It is delicious either way!
INGREDIENTS:
1 lb. fresh green beans
2 T. salt
2 T. Extra Virgin Olive Oil
1/4 C. Fresh Raspberry Vinaigrette
Raspberry Vinaigrette
INGREDIENTS:
1 ½ C. raspberries, fresh or frozen (thawed)
½ C. extra virgin olive oil
¼ C. red wine vinegar
