Magnolias Classic Vegetarian Recipe

Prepare the Fried Green Tomatoes

Slice the green tomatoes into 1/4 inch thick slices. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with cornmeal mixed with salt and pepper. Dip each tomato slice in flour, then egg, and finally coat with cornmeal. Heat vegetable oil in a skillet over medium heat and fry the tomatoes until golden brown on both sides. Drain on paper towels.

Make the Pimiento Cheese

In a mixing bowl, combine sharp cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, and salt. Mix until well combined and creamy.

Prepare the Whipped Potatoes

Peel and chop the potatoes, then boil them in salted water until tender. Drain and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and fluffy.

Sauté the Green Beans and Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add green beans and cook for about 5 minutes, then add spinach and cook until wilted. Season with salt and pepper.

Prepare the Warm Asparagus

Trim the asparagus and toss with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 10-15 minutes until tender.

Make the Sweet Corn & Tomato Salad

In a bowl, combine corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper. Toss to combine.

Prepare the Tomato Butter

In a small saucepan, melt butter over low heat. Stir in tomato puree, salt, and pepper. Simmer for a few minutes until heated through.

On a large serving platter, arrange the fried green tomatoes topped with melted pimiento cheese. Serve alongside whipped potatoes, sautéed green beans and spinach, warm asparagus, and sweet corn & tomato salad. Drizzle with tomato butter before serving.