Try a drizzle of this dressing, then add bits of bacon and chopped chives. (Hint: It tastes great on salads or as a vegetable dip, too.)
Yield: About 1¼ cups.
¾ cup mayonnaise (Duke’s preferred)
¼ cup buttermilk
2 tablespoons garlic paste (or 4 cloves, grated)
4 whole scallions
2 tablespoons fresh chives
1 tablespoon fresh tarragon
¼ cup fresh flat-leaf parsley
1 tablespoon white vinegar
Several turns of freshly ground black pepper
Put all ingredients into the bowl of a food processor. Pulse until the dressing is blended and the herbs are incorporated. Store in a jar in the refrigerator. Serve at room temperature.
This recipe calls for feta cheese, but you can easily substitute goat cheese if preferred.
Yield: About 1 pint.
8 ounces feta cheese
8 ounces cream cheese, softened
2 tablespoons diced pimento, drained
2 teaspoons spicy brown mustard
½ teaspoon white pepper
2 teaspoons paprika
1-2 teaspoons sugar (optional)
6-8 fresh basil leaves
Put all ingredients except basil leaves into the bowl of a food processor. Pulse until combined and fluffy. Tear up 3 or 4 of the basil leaves, add to the pimento cheese, and pulse until chopped and incorporated into the cheese. Roll up remaining leaves and slice into thin ribbons.
Spoon cheese on top of warm fried green tomatoes. Garnish with basil ribbons.
The best of both worlds: strawberries for sweetness, chowchow for a little kick.
2 tablespoons drained chowchow
1 tablespoon strawberry jam or preserves
Fresh basil (optional)
Stir to combine and spread onto fried green tomatoes.
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