Hyacinth Beans--Brought to the White House Kitchen Garden from Monticello

Hyacinth Beans--Brought to the White House Kitchen Garden from Monticello

Last weekend I traveled to Middle Tennessee to visit my husband’s grandparents. They live on a beautiful farm that is overflowing with crops and flowers. After spending several minutes outside admiring their vegetables, I noticed the tomato plants were looking a little sparse. Although the plants had struggled to produce ripe, red, plump tomatoes all season, I spotted several large green tomatoes. Every time I see a green tomato I think to myself, “When life gives you green tomatoes, you must make fried green tomatoes.” Inspired by those lush green tomatoes, this week I made a perennial favorite: fried green tomatoes from Southern Living. I adapted it to a gluten-free recipe, and they were absolutely divine!


Ingredients:4 medium-size green tomatoes1/2 teaspoon salt1/2 teaspoon pepper1 cup self-rising white cornmeal mix1/2 cup crushed Chex cereal (GF) or panko (Japanese breadcrumbs)1/2 cup all-purpose GF flour like King Arthur or Cup4Cup or regular all-purpose flour4 egg whites3 tablespoons olive oil



Cut the tomatoes into 1/2 –inch thick slices and sprinkle them with salt and pepper. Then combine the cornmeal mix with the crushed Chex cereal in one shallow dish and put the flour in another dish. Next, whisk the egg whites in a medium bowl until they reach a foam-like consistency. Dredge the tomato slices, one at a time in the flour and shake off the excess; then dip in the egg whites, and finally the cornmeal/ Chex cereal mixture.


Cook half of the tomato slices in 1 ½ tablespoons of hot oil in a non-stick skillet over medium high heat for 4 to 5 minutes on each side, or until they are golden brown. Repeat the process with the remaining tomato slices. Enjoy!

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By Rebecca Longshore and Rebecca Longshore