Makes about 6 cups.

Note: This lovely mix goes well with fish, chicken, or pork -- or simply served solo. The sweetness of the peaches balances beautifully with the green tomatoes' tartness.

• 3 c. chopped firm green tomatoes

• 2 c. chopped ripe peaches

• 1/2 to 3/4 c. sliced green onions

• 1/3 c. olive oil

• 2 tbsp. white wine vinegar

• 3 tbsp. minced fresh cilantro

• 2 tbsp. freshly squeezed lime juice

• 1 tbsp. hot pepper vinegar

• 1 tbsp. honey

• 1/2 tsp. salt, or to taste


Stir together the tomatoes, peaches, green onions, olive oil, white wine vinegar, cilantro, lime juice, hot pepper vinegar, honey and salt.

Cover and chill at lease 1 hour before serving.

Nutrition information per serving:

Calories20Fat2 gSodium26 mg

Carbohydrates2 gSaturated fat0 gCalcium3 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Diabetic exchanges per serving: Free food.


Serves 4 to 6.

Note: Add a squeeze of fresh lemon juice, if so inclined. Or better yet, serve them with Righteous Remoulade Sauce (see recipe).

• 3 medium-size firm green tomatoes, cut into 1/4-in. slices

• 3/4 tsp. salt, plus more for sprinkling on tomatoes

• 1/2 c. buttermilk

• 1/2 c. corn flour or all-purpose flour

• 1/2 c. finely ground cornmeal

• 1/2 tsp. freshly ground black pepper

• 1/2 tsp. garlic powder

• 2 c. vegetable or peanut oil


Lay the sliced tomatoes in shallow baking pan(s) linked with paper towels. Sprinkle them with salt (to help pull water our of the tomatoes) and let them sit about 30 minutes, turning them midway through.

Pour the buttermilk into a shallow dish.

In a medium-sized bowl, combine the flour, cornmeal, pepper, garlic powder and 3/4 teaspoon salt. Dip the tomatoes into the buttermilk; then dredge them in the seasoned flour-cornmeal mixture. Set aside on a larger platter.

In a large skillet, heat the oil over medium-high heat to 370 degrees. (For best results, use a fry thermometer.)

Deep-fry the tomatoes in batches (being careful not to crowd them in the skilled) until golden brown. Keep warm until ready to serve. Sprinkle, if desired, with a little more salt when the tomatoes are hot and serve immediately.

Nutrition information per serving:

Calories135Fat7 gSodium315 mg

Carbohydrates15 gSaturated fat1 gCalcium32 mg

Protein2 gCholesterol1 mgDietary fiber2 g

Diabetic exchanges per serving: 1 bread/starch, 1 1/2 fat.


Makes 12/3 cups

Note: This spicy, creamy sauce is often served alongside fried green tomatoes down South. Up the flavor ante by adding boiled, sautéed, or grilled shrimp to it. From "Southern Cocktails," by Denise Gee (Chronicle Books).

• 1 c. mayonnaise

• 2 tbsp. Creole or whole-grain mustard

• 2 tbsp. ketchup

• 1/2 c. finely chopped green onions

• 2 tbsp. finely chopped parsley

• 2 tbsp. finely chopped celery

• 2 garlic cloves, minced

• 1 tsp. prepared horseradish sauce

• 1 tsp. paprika

• 1 tsp. hot sauce


Whisk together all ingredients. Cover and chill 1 hour.

Nutrition information per serving of 2 tablespoons:

Calories128Fat14 gSodium155 mg

Carbohydrates2 gSaturated fat2 gCalcium8 mg

Protein0 gCholesterol6 mgDietary fiber0 g

Diabetic exchanges per serving: 3 fat.


Makes 1 (9-inch) pie.

Note: This dish, from chef Emeril Lagasse, tastes amazingly like apple pie. For a sweeter taste, use a sweet pie crust (recipe follows).

• Pastry for 1 pie crust

• 3/4 c. packed light brown sugar

• 1/2 c. plus 1/2 tsp. granulated sugar

• 6 tbsp. all-purpose flour

• 1 tsp. ground cinnamon

• 1/8 tsp. salt

• 1/8 tsp. finely ground white pepper

• 4 c. finely chopped green tomatoes (about 4 firm green tomatoes)

• 1 tbsp. fresh lemon juice

• 2 tbsp. unsalted butter, cut into pieces

• 2 tsp. heavy cream


Preheat oven to 425 degrees.

Let the pie crust rest in the refrigerator for at least 30 minutes.

Place one half of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8 -inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within 1/2 -inch of the outer rim.

In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt and pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie crust.

Add the tomatoes and lemon juice to the bowl with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell and dot with the butter.

Roll out the remaining crust on a lightly floured surface. Slice into 1-inch strips for lattice top or place whole pastry on top of the tomato filling (cutting 1/2-inch-long vents in a decorative pattern). Tuck the overlapping crusts into the pan, making a thick edge. Crimp the edges to seal.

With a pastry brush, brush the top of the crust with the cream and sprinkle with the remaining 1/2 teaspoon of sugar.

Bake for 15 minutes (shielding edges as desired); then reduce the temperature to 375 degrees. Bake until crust is golden brown and the filling is bubbly, 35 to 40 minutes.

Remove from the oven and cool on a wire rack for at least 1 hour before serving.

Nutrition information per serving:

Calories441Fat19 g

Saturated fat10 g

Sodium204 mg

Carbohydrates66 g

Calcium43 mg

Protein5 g

Cholesterol40 mg

Dietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 3 other carb, 4 fat.


Makes enough for 1 (9-inch) two-crust pie.

• 8 oz. all-purpose flour, about 11/2 c. plus 2 tbsp.

• 1 tbsp. granulated sugar

• 1/2 tsp. salt

• 1 stick cold unsalted butter, cut into 1/4 -in. pieces

• 2 tbsp. solid vegetable shortening

• 3 tbsp. ice water


Sift the flour, sugar and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles course crumbs.

Add 2 tablespoons of the ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to overmix.

Divide the dough in half, form and flatten into two disks and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before rolling out.