Hatch Chile Aïoli with Fried Green Tomatoes

prep: 30 minutes
cook: 30 minutes

makes about 1 cup

for the Hatch Chile Aïoli you’ll need…
2 eggs
6 garlic cloves
2 tablespoons lemon juice
1 teaspoon salt
1 cup olive oil
2 mild Hatch Chiles, roasted, peeled, seeded and chopped

for the Fried Green Tomatoes you’ll need…
3 firm green tomatoes
1 cup flour
½ teaspoon garlic powder
1 egg
1 teaspoon salt
1 cup Panko breadcrumbs
½ teaspoon Italian seasoning (or your favorite herb seasoning)
canola oil

let’s get to it…
Place the eggs, garlic, lemon juice and salt in a food processor or blender and pulse to blend. Pour the olive oil into the mixture in a VERY slow stream while pulsing the machine. Pulse until the sauce has thickened and all of the oil has been added.
Spoon the mixture into a bowl and fold in the chopped Hatch Chiles. Refrigerate until ready to serve.
Slice the tomatoes into ½-inch rings.
Blend the flour and garlic powder in a shallow bowl; set aside. In a separate shallow bowl, beat the egg and salt and set aside. In a third shallow bowl blend together the Panko breadcrumbs and herb seasoning.
Heat enough canola oil to cover the bottom of a large skillet on medium heat.
Dip the tomato slices (one at a time) in the flour and shake off the excess. Dip the tomato into the egg mixture and then into the Panko breadcrumbs to lightly coat.
Fry a few tomatoes at a time for 2 to 3 minutes or until golden brown. Turn and cook 1 to 2 minutes longer. Place cooked tomatoes on a paper-towel lined baking sheet or rack and keep warm. Repeat until all tomatoes are prepared.
Serve warm tomatoes with the Hatch Chile Aïoli.

Chilled Dilled Cucumber Gazpacho

prep: 15 minutes (plus at least an hour chilling)

makes about 3 cups

you’ll need…
4 cucumbers (about 3 pounds), peeled, seeded and rough chopped
2 cups seedless green grapes (about 10 ounces)
2 garlic cloves
⅓ cup extra virgin olive oil
3 teaspoons sherry vinegar
1 cup water
1 teaspoon salt

let’s get to it…
Blend the cucumbers, grapes, garlic, olive oil, vinegar, water and salt together until smooth. Taste the gazpacho and add more salt if necessary.
Chill for at least one hour.

Cooking Tip: Use a little dill sprig or chopped cucumbers to garnish the gazpacho. Toasted lemon panko crumbs also make a delicious topping!

Asparagus with Lemony Garlic Breadcrumbs

prep: 10 minutes
cook: 10 minutes

you’ll need…
1 pound asparagus
1 tablespoon olive oil
½ cup panko (Japanese breadcrumbs)
2 garlic cloves, finely minced or pushed through a garlic press
¼ teaspoon salt
1 tablespoon lemon zest
1 tablespoon lemon juice

let’s get to it…
Trim asparagus ends and set aside.
Heat olive oil in a medium skillet over medium heat. Add panko, minced garlic and salt and cook for 5 to 7 minutes or until golden brown. Remove from heat.
Whisk zest and lemon juice together in a small bowl until well blended. Stir the lemon mixture into the panko breadcrumbs; set aside.
Steam the asparagus in a microwave safe dish for 2 to 3 minutes. Be careful not to overcook, they should be crisp-tender.
Sprinkle with breadcrumbs and serve immediately.

cooking know how: If you don’t have a microwave steamer, use kitchen string to tie asparagus into a bundle (you may have to make 2 small bundles). Place in 1-inch of water in a tall, covered saucepan and simmer for 5 to 8 minutes or until tender. You can also lay the asparagus on their sides and steam in a metal or bamboo steamer.