Tomatoes, Basil and Mozzarella


This recipe is quick and a real crowd pleaser when made with garden fresh, local tomatoes!


3 Medium sized tomatoes (any red variety)

1-11/2 cup mozzarella, cubed

½ cup basil, sliced ribbon thin

3 T quality olive oil

Kosher or sea salt, to taste


Wash and pat dry tomatoes and basil. Cut mozzarella up into 1 inch cubes. Slice Tomatoes into 1 inch thick slices and then quarter. With a sharp knife, slice the basil leaves into very thin ribbons. Place prepared tomatoes and mozzarella into a medium size serving bowl. Sprinkle basil ribbons over this then drizzle with olive oil. Toss together and salt to taste. Serve chilled later or at room temperature immediately.  Serves 4 as a side dish.

Honey Glazed Carrots


A delicious, sweet side dish that pares well with chicken or fish.


12 carrots, halved and cooked

6 T unsalted butter

1 T good quality honey, local if possible

½ Tsp freshly ground black pepper

½ Tsp kosher salt, or to taste

(Variation: You can also add 1 T lemon juice to combat the sweet)


Clean and top the carrots then halve them. Steam them until tender crisp, approximately 8-10 minutes. Drain them and allow to dry for a minute or two on a towel. Combine the butter and honey in a skillet over medium high heat. Add the carrots and roll them around in the honey mixture until well glazed, watching them carefully to make sure they don’t scorch. Remove from the heat, sprinkle and toss with salt and pepper to taste. Serve while still hot. Serves 4-6 as a side dish.

Panko Crusted Fried Green Tomatoes


A really yummy way to use up green tomatoes at the end of the season or at the beginning for those who just can’t wait for them to ripen.


3/4 cup all-purpose flour

3 eggs, lightly beaten

2 cups panko (Japanese) bread crumbs

5 medium green tomatoes cut into 1/4-inch slices

Oil for deep-fat frying such as canola


Cooking thermometer


Wash and dry the tomatoes then slice them into ¼ inch thick slices and place on a towel. In three individual, shallow bowls place the flour, the lightly beaten eggs and the panko bread crumbs. Dip tomatoes first in the flour, then in eggs; lastly coat with the panko bread crumbs. In a skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately. Makes 10 servings.

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