Shades of Green: Fried Green Tomatoes + Edamame Wasabi Hummus

At Cafe Drake HRV we prefer the powdered wasabi to the prepared kind sold in tubes. It never goes bad and doesn't require refrigeration.

Our favored Hummus of the Moment is made with edamame.

Yielding to luscious, bold temptation we topped our fried green tomatoes with crumbly Chesire cheese.

Fancy, elaborate riffs add nothing and can't compete with the basic fried green tomato. At Cafe Drake HRV thick slices of green tomato are simply dredged in seasoned cornmeal (stone-ground yellow cornmeal, a dash or two of rice flour for crispiness, garlic and onion powders and lots of coarse salt and freshly ground black pepper) and pan-fried over medium heat until tender on the inside, crusty and brown on the outside.

Not a bad idea to drain the fried tomatoes on a paper or absorbent kitchen towel. Every indulgence has its limits after all.

Fried Green Tomatoes with Cheshire cheese crumbles, Edamame Wasabi Hummus, Baby Lettuce Salad with Tofu Dressing and Dried Cherries and Wehani Red Rice.

Any sort of creamy salad dressing will enhance and compliment the fried green tomatoes.

You're probably gonna want to double this recipe: add to a powerful blender (or use a food processor) 2 cloves of garlic along with 1 T. of water or vegetable stock. Blitz for a couple of seconds and then add around 1 1/2 cups of edamame (thawed), 1/2 cup vegetable stock or water, 2 T. chopped chives or sliced scallions, 3 T. lemon juice, 3 T. tahini, 1/4 cup olive oil, 1/2 t. salt, 1/2 t. white pepper, 1 t. tamari and 2 t. wasabi powder. Blend until very smooth and allow to rest for 20 or 30 minutes to develop flavors to the fullest. The hummus will stay fresh, tightly covered and refrigerated, for up to 5 or 6 days.