This recipe is inspired by a salad by Bryce Gilmore, owner of of Austin’s own Barely Swine. The abundant savory roasted vegetables along with a butter-based dressing make it a very satisfying entree salad.

Carrots and fennel ready for roasting

Ingredients

Salad:

This pie can easily be made gluten free by using a gluten-free crust and preparing the crumble with pecan meal.

Ingredients

• 3/4 cup brown sugar, divided
• 1 tablespoon corn starch
• 2 cups green tomatoes, diced
• 1 1/2 cups fresh peaches, diced
• 1/4 cup raisins
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1/4 cup butter or butter alternative
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 prepared 9-inch pie crust, defrosted if applicable

These are fantastic. Really.

Green Tomato Enchiladas (Photo:Gabriel Hasser)

Ingredients

• 2 large green tomatoes, diced
• 2 medium yellow squash, diced
• 4 large cloves garlic, minced and divided
• 1 large white onion, diced and divided
• 2 medium purple or green bell peppers, diced
• 1 cup textured vegetable protein, re-hydrated
• 15 ounces cooked pinto beans
• 1 1/2 tablespoons Mexican oregano, divided
• 2 teaspoons ground cumin
• 20 fresh corn tortillas
• 8 large dried guajillo chilis
• 2 dried chipotle peppers
• 2 ripe red tomatoes, diced
• 3 tablespoons vegetable oil, divided
• 3/4 cup vegetable broth
• Salt to taste
• 1 cup shredded Monterrey jack cheese or cheese substitute (optional)

Preparation

Sauce:

Green Tomato Feast

I was wrong and I take back everything I said about green tomatoes that might have been construed as disparaging. After further experimentation I have decided that I love them! They are crisp, versatile, slightly tart globes of eating joy, and I am deeply sorry for my previous ignorance. I have found that I like them so much that I decided to try to put them in everything – and I mean everything.

Our latest green tomato recipes might be a good starting point for anyone who believes that they may be summoned to Kitchen Stadium. As a starter, one could recreate our Three Bean Green Tomato Salad with green tomatoes, fresh dragon tongue, green, and kidney beans, and a refreshing lemon dressing. This course could be followed by a fresh and flavorful Green Tomato Gazpacho or Green Tomato Pesto on buttery sourdough toast. For a main course why not try some flavor packed Green Tomato Enchiladas or a more delicate Green Tomato Pizza. For your final trick whip up a quick Spiced Green Tomato and Peach Pie – it works, really!

Green Tomato Three Bean Salad

Ingredients

• 1 pound green tomatoes, diced
• 1/2 pound fresh green beans, steamed and cut into 1/2 inch sections
• 1/2 pound fresh dragon beans or wax beans, steamed and cut into 1/2 inch sections
• 15 ounces cooked red or kidney beans
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh basil, finely chopped
• Salt and pepper to taste

Preparation

1. Bring 4 cups of water to a rapid boil. Add green beans and dragon or wax beans, stir for 30 seconds, and remove from heat. Immediately immerse beans in an ice bath or run under cold water until cool to stop the cooking process.
2. In a large bowl combine green tomatoes, blanched beans, and kidney beans. Set aside.
3. In a small bowl or glass combine lemon juice and olive oil.
4. Pour dressing over beans and add fresh basil. Stir until evenly combined and add salt and pepper.
5. serve at room temperature or chilled.