What are they and how do we use them? Let’s check them out.

A shallot is a type of onion but is smaller, more elongated and milder flavored. The flavor has a slight garlic taste as well. The skins can be copper, reddish, or gray skinned. When cut into, rather than rings like an onion, it will have cloves like garlic. Usually there are 2-3 cloves but can have up to 6. They will be flat on one side and rounded on the other. A recipe may call for number of shallots or number of shallot cloves.

Shallots can be substituted for onion. Generally you can use three small shallots for every small onion called for. They cannot be substituted if it is supposed to be raw. Also take into consideration the slight taste of garlic when substituting and maybe cut back on amount of garlic.

So what is the difference between sugar and added sugar? I’ve noticed food labels giving total sugar and added sugar listings lately and wondered what was up with that. According to the government site, fda.gov, manufacturers had until January 1, 2020 to switch to the new label outlining sugars and added sugars. Smaller manufacturers have until January 1, 2021 to comply so you may not see it on all labels.

You will see a listing now of “Total Sugars” with a gram count and under it will say “includes [number]g Added Sugars” under it. In addition to these changes, the calories are in larger type and serving sizes are updated. This has been in the works since May 2016.

The old label was over 20 years old. Products such as honey and syrup will most likely not have “added sugars” per se, but you will see an added percentage of a daily total one serving is. Vitamin D will be added to the label but Vitamins A and C are not required to be on the labels any longer. Servings sizes may look different as well. For instance, if ice cream serving was previously 1/2 cup, it may show 1 cup now but the calories will reflect that change as well per serving.

We are nearing the last harvest for summer fruits and vegetables. Tomato vines are loaded with green tomatoes that may not ripen. It’s time to enjoy tomatoes green!

Quick Fried Green Tomatoes

2 green tomatoes, sliced 1/2 to 1/3 inch thick

Prepare egg wash with one egg and 2 tablespoons of water

Mix panko bread crumbs with seasonings of choice.

Heat oil in skillet at medium-high heat.

Dip slices in egg wash then breading, then the skillet.

Cook about 2 minutes per side. Turn when edges begin to brown.

Remove slices and place on paper towel-lined plate.

Season with salt and pepper.

Serve with ranch dressing.

Fried Green Tomatoes

1 pound green tomatoes, sliced 1/2 inch thick

1/4 cup all-purpose flour

1/3 cup plain dry breadcrumbs

1/3 cup cornmeal

1/3 cup grated Parmesan cheese

Salt and black pepper

Generous sprinkling of white pepper

2 large eggs, beaten

1/2 cup extra virgin olive oil

In medium bowl, season flour with salt and black and white pepper. Mix well with fork. In a second bowl, place eggs and beat well. In third bowl, mix bread crumbs, cornmeal, and Parmesan cheese. Dredge tomato slices in seasoned flour. Dip them in egg, letting excess drip back into bowl. Press slices in the breadcrumb/cornmeal/Parmesan mixture. In large nonstick skillet, heat olive oil until it shimmers. Add tomato slices (single layer) and cook over medium-high heat, turning once, until golden and crisp (2 1/2 to 3 minutes per side). Transfer to paper towel-lined plate. Drizzle with favorite salad dressing.

Grilled Green Tomatoes

1/2 cup olive oil

1/4 cup white balsamic vinegar

2 cloves garlic, minced

1 tablespoon brown sugar

1/8 teaspoon salt

4 medium-size green tomatoes, cut into 1/4 inch slices

1 16-oz package fresh mozzarella cheese, sliced

Salt and pepper to taste

1/3 cup fresh basil, sliced thin

Combine first 5 ingredients in a large zip-top plastic freezer bag. Add tomatoes, seal, and shake gently to coat. Chill for one hour. Preheat grill to 350-400 degrees. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, grill lid down, 3 to 4 minutes on each side or until tender and grill marks appear. Arrange alternating slices of tomato and mozzarella on a large shallow platter. Drizzle with reserved marinade. Salt and pepper to taste ans sprinkle with basil.