These beauties are the start of a great summer meal, Yellow Tomatoes!
Pretty little things, aren’t they?
Slice and dip into a seasoned breadcrumb, no egg needed here.
Stack ’em all up on a plate…
Get out your favorite cast iron skillet.
Carefully place into hot oil, I used Canola oil.
Turn over when golden.
Drain on paper bag, or paper towels. I then sprinkled scallions all over them!
Ribbons of collard greens.
Cut the stems out of all the collard’s.
Chop into ribbons of collard’s!
Chill some bubbly, we chose Prosecco…and we didn’t have ice so we improvised!
It was another fabulous “Veggie only night” dinner.
I also prepared a cream herb potato side dish. I made it with a little yogurt, skim milk, cilantro and salt, it was out of this world zingy, tangy, and delish !
We loved this dish so much it will become a staple at our table!
Yum Food !! Yum Art!!
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