Trio of Tiny Vegetables

You can always tell when I’ve been watching Top Chef, because I make things like a trio of tiny vegetables amuse bouche.

As I was watering, I noticed that the fairy tale eggplants were ripe, and that there were two squash blossoms ready, and a small green tomato.

So I picked those, and some basil and some arugula flowers.

Lemon Basil Squash Blossoms

  • Squash Blossoms
  • Goat or other soft cheese
  • Preserved lemon
  • Fresh Basil
  • Arugula Flowers (optional)
  • Whisked egg
  • Cornmeal (used b/c I’m celiac, flour or panko would be better)
  • Salt and pepper
  • Vegetable or peanut oil

Gently open the squash blossom and put in a dollop of cheese. Add a piece of preserved lemon. Add Basil and arugula flowers. Close gently. Dunk in egg and dredge in salt and peppered cornmeal. Fry in oil until Golden brown. Eat immediately.

Fried Green Tomatoes

  • Green tomato
  • Egg
  • Cornmeal
  • Salt and pepper
  • Chili powder
  • Paprika
  • Vegetable or peanut oil
  • Crystal

Combine cornmeal and spices. Whisk egg. dunk tomato slices in egg and dredge in cornmeal mixture. Fry until golden. Top with Crystal. Do not use other, inferior, hot sauces. Crystal is the best. I will die on this hill.

Eggplant Fries

  • Eggplant
  • Egg
  • Cornmeal
  • Parmasean cheese
  • Salt and pepper

Dunk eggplant sticks in egg. Mix cheese and cornmeal. Dredge through cornmeal mixture. Sauté or bake until golden. Dip in good honey.

We had these with a frittata with peas and mushrooms. It was a fine meal.

Stuffing the squash blossoms
Frying the squash blossoms and fried green tomatoes.
Finished squash blossoms and fried green tomatoes
Finished eggplant fries

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