He added that the best way to use up those green tomatoes might just be the easiest – sliced on a plate, drizzled with balsamic and sprinkled with salt and pepper.
She grew up in a large family and there always were plenty of people to cook for, but now she has branched out, she said — although she still concentrates on main dishes and leaves desserts and baking to others.
Cook for 3 minutes, turn shrimp and brush top of shrimp with another small amount marinade. Shrimp are cooked when they turn pink and are firm to the touch. Remove from heat onto a serving plate and garnish with fresh spring onions thinly sliced and a small bowl, on the side, of remaining marinade for dipping.
The canning jar seal broke with a soft whiff to release a mouthwatering aroma of vinegar and mustard. The flavor was a balance of acid and sweet that still allows the vegetables and seasonings to shine through.
I later found a recipe for a grilled green tomato and bacon sandwich, then tweaked it a bit by subbing regular bacon for the Canadian version and adding lettuce to make it a bona fide BLT. Grilled green tomatoes are soft and slightly tart and offer an inspired detour from the standard BLT.
“I’ve always been interested in cooking. I’ve cooked since I was 12,” said Pennington, 52. “My mother wasn’t a very good cook, so I took out the Better Homes and Gardens cookbook one day — you know, the one with the plaid cover — and the first thing I made was tuna-fish casserole with cracker crumbs.