SRC: Strawberry Melon Smoothie

It's Secret Recipe Club time!  This month I was assigned Simply Food.  Nayna's blog has so many delicious recipe's to choose from.  Her pictures are mouthwatering, and I love that her recipes are made with real food.  Her blog is all things vegetarian which was so timely for me as my hubby has recently taken on a vegan lifestyle.  She also has tons of authentic international food, another thing I love to learn about.  Nayna describes herself as a home-cook without culinary school training striving to make her dishes feel complete without being complicated.  Her blog accomplishes that.  If she hadn't said so, I would not know that she hasn't had any formal training.

So after browsing through her yummy dishes I landed on the Strawberry and Melon Smoothie.  It was a warm Sunday afternoon, we had recently returned from vacation and I was trying to get back into the routine of life but felt a little draggy.  This smoothie caught my eye and was the perfect refreshing pick-me-up!

2 cups strawberries, washed and hulled
2 cups sweet honey dew melon, peeled and chopped into large chunks
2 mint leaves. torn
6 ice cubes

Add all ingredients to the blender and blend throughly.

Pour into tall pre chilled glasses and garnish if you wish with mint, melon balls, and/or strawberry.
Serve immediately.

Not-Fried Tomatoes

I have an abundance of tomatoes from my garden.  Home grown tomatoes are one of my all time favorites!  There is nothing like a home grown tomato.  So, I've been making lots of Pasta Sauce, Bruschetta, Salsa and Roasted Tomatoes.  This is a twist on the "Fried Green Tomatoes" that are a traditional southern dish.  I adapted it from Everyday Food Magazine.  You can use any color tomatoes, I happen to be growing red, you just want a firm tomato.

1/2 cup all-purpose flour
2 large eggs, lightly beaten
5 cups cornflakes, crushed
salt and pepper
2 lb. firm tomatoes (any color) cut in 1/4 inch rounds
ranch dressing for serving

Preheat oven to 425.  Place wire racks in rimmed baking sheets.

Place flour, eggs and cornflakes in three separate shallow dishes an dseason each with salt and pepper.  Dip each tomato slice in flour, then egg, then cornflakes, pressing lightly so it sticks.

Arrange tomatoes in a single layer on racks and bake until deep golden brown, about 15 minutes, rotating sheets halfway through.  Serve with ranch dressing.

What's your favorite thing in your garden (or from some one else's garden)?

Blessings,
Chellie