1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into approx.1/3-inch slices
Vegetable oil + a tad of bacon grease if you like the added flavor
Salt to taste
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
One zucchini (The larger the better, to counter shrinkage)
Paleo-friendly cooking spray
Salt & Pepper
- Slice your zucchini thin, about 1/8 to 1/4 of an inch. (For best results, use a mandolin; a food processor can make them a little too thin.)
- Preheat your oven to 225°.
- Spray your baking sheet with your paleo-friendly cooking spray.
- Lay out all the chips and spray cooking spray lightly on the chips, or toss in coconut oil.
- Bake for 45 minutes to two hours, or until they reach the desired level of crispiness.
- These are best when eaten within two or three hours.
This vinaigrette is perfect on pasta salad or served with crisp romaine and cucumbers.
For the vinaigrette:
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
For the croutons & salad:
2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. balsamic vinegar
Salt and freshly ground pepper
1 large romaine lettuce heart, cut into bite-size pieces
1 small seedless cucumber, thinly sliced
For the vinaigrette:
- Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.
For the croutons and salad:
- Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool.
- In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.
Make ahead: The croutons can be stored in an airtight container at room temperature for up to one week.
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat sharp cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden.
Source: Zucchini Tots from Skinnytaste
⅓ cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.