In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.
Tonight: Fried Green Tomato Sandwiches with Aioli & Potato Salad
I may have forgotten I had this recipe, so by the time I got around to making it my tomato wasn’t quite green anymore. Oops.
I ended up making this for lunch, so I saved the fingerling potatoes for another day and swapped out the potato salad for some roasted cauliflower . . . I just chopped a head of cauliflower, tossed it in a bag with salt, pepper, olive oil, and curry powder, and roasted it at 450 degrees for about 15 minutes.
Om nom nom nom, cauliflower!
There was a LOT of bread in this recipe, so I didn’t feel bad about omitting the potatoes, especially for lunch. The calorie count is listed at 750 cal/serving, so cutting out some of those just seemed like the right thing to do.
I mean, I *could* have used my fingers to bread the (nearly) green tomato, but I don’t get to use my tiny tongs very often . . .
I like to toast my bread on a baker’s rack; both the top AND the bottom of the bread get nice and crunchy.
If I make it again: Husband and I are tomato purists, and though this recipe sounded delicious when we picked it, and definitely LOOKED tasty on the plate, we prefer our tomato sandwiches raw.