• 1 cup stone-ground cornmeal
  
• 1 cup all-purpose flour
  
• 1 Tablespoon garlic powder
  
• Pinch cayenne
  
• 1 ½ cups buttermilk
  
• Salt & Pepper
  
• 4 large unripe “green” tomatoes, cut into ½ inch thick slices, ends removed
  
• ½ cup Extra Virgin Olive Oil
  

In a large bowl, combine the cornmeal, flour, garlic powder and cayenne together.  Pour the buttermilk into a separate bowl and season with salt and pepper.  Sprinkle tomato slices with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large skillet over medium heat and coat with EVOO.  When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.  Carefully remove the tomatoes and drain on paper towels. Serve with arugula, lemon aioli sauce and chow chow.

Lemon Aioli:

• 1/2 cup mayonnaise
  
• 1 clove garlic, minced
  
• 1 tablespoon chopped chives
  
• 3 tablespoons lemon juice
  
• 1/2 teaspoon lemon zest
  
• Kosher salt and freshly ground black pepper
  

In a medium bowl, mix all the ingredients together.

• 3 Roma tomatoes, chopped
• 8-10 Basil leaves, shredded
  
• 8 oz. Fresh Mozzarella, sliced into cubes
  
• 2 tsp. Sweet Onion, minced
  
• 2 tsp. Balsamic vinegar
  
• 2 Tablespoons Extra Virgin Olive Oil
  
• ½ tsp. Oregano
  
• Salt & Pepper to taste
  

Combine all ingredients and serve.

• ¼ medium red onion, diced
• 1 red pepper, diced
  
• 1 green pepper, diced
  
• 1 Anaheim or Cuballera Chile pepper, diced (mild to moderate heat)
  
• 1 small jalapeno pepper, diced
  
• 2 vine ripe tomatoes, diced
  
• 2 Tablespoons apple cider vinegar
  
• 2 Tablespoons Extra Virgin Olive Oil
  
• ½ bunch of cilantro, chopped
  
• Juice from one lime
  
• 1 mango, diced
  
• Salt and pepper to taste
  
• Pinch of cayenne

Chop and dice, then combine all the ingredients.  Serve with chips, fish,
chicken or pork.

• 1 pt. Cherry tomatoes
  
• 1 medium cucumber, peeled and seeded
  
• ¼ cup sweet onion
  
• ¼ cup parsley
  
• 2 Tablespoons olive oil
  
• 1 Tablespoon lemon juice
  
• 1-teaspoon salt
  
• ½ teaspoon pepper

Finely chop the first 4 ingredients.  Combine with remaining ingredients.

• 1/3 cup crumbled feta
  
• 15 (1.9 oz.) frozen mini-phyllo pastry shells

Preheat oven to 350 degrees.  Place phyllo cups on a baking sheet and fill each with ½ tsp. Feta cheese.  Bake for 10 minutes or until feta is melted.  Spoon 1 heaping teaspoon full of finely chopped tomato-cucumber mixture into each shell.  Garnish, if desired with more feta.  Serve immediately.