Fruit or vegetable?
As a child, I remember going into our family garden, picking the biggest, reddest tomato I could find, wiping any dirt off on my shorts and biting into this sun-kissed delight. The juice dripped down my chin and I relished every bite. It was my favorite then and that hasn’t changed. We often have meals of sliced tomatoes and sweet corn, and I can’t wait for both to be in season again.
Tomatoes come in so many varieties and colors. Large pink beefsteaks to red, orange and yellow cherry and grape tomatoes, and multi-colored heirlooms, and that’s just the tip of the iceberg. August gardens have an abundance of this juicy delight and the recipes this month will help you enjoy them even more.
Valerie Cheatham
Royal Tomatoes
Submitted by Dixie Riley, Shelby Electric Cooperative
Servings 1
Ingredients
- fresh tomatoes
- cottage cheese
- lettuce leaves
- Tuna, chicken or turkey salad, prepared
- Olives, green or ripe
Instructions
- Place one lettuce leaf on a plate and top with 1 scoop of cottage cheese.
- Cut tomato into wedges without cutting all the way through and place on top of cottage cheese.
- Place one scoop of chicken salad on top of tomato wedges and garnish with olives.
Notes
Nutrition information: 295 calories; 13.9g fat; 1174mg sodium; 19.6g carbohydrates; 22g protein.
