Trio Sampler Recipe

Slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides with salt and pepper and let sit for 5 minutes.

Set up a breading station with three bowls: one with flour, one with a mixture of buttermilk and beaten egg, and one with a mix of cornmeal and breadcrumbs.

Dip each tomato slice first in flour, then in the egg mixture, and finally coat in the cornmeal-breadcrumb mix. Press gently to adhere.

Heat vegetable oil in a skillet over medium heat. Fry tomato slices in batches for 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.

In a small bowl, mix paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper. Toss shrimp in olive oil and then coat with spice mix.

Heat a skillet over medium-high heat. Cook shrimp for 1–2 minutes per side or until opaque and slightly charred. Remove and set aside.

Bring water and milk to a boil in a saucepan. Slowly whisk in grits. Reduce heat to low and cook, stirring occasionally, for 5–7 minutes or until thickened.

Stir in butter and cheddar cheese until melted and creamy. Season with salt and pepper to taste.

Spoon grits into a serving dish and top with blackened shrimp.

Preheat oven to 375°F (190°C).

In a skillet over medium heat, sauté chopped spinach until wilted. Remove and set aside.

In a mixing bowl, combine cream cheese, sour cream, mayonnaise, and minced garlic. Mix until smooth.

Fold in sautéed spinach, chopped artichoke hearts, Parmesan, and half the mozzarella. Season with salt and pepper.

Transfer mixture to a baking dish. Sprinkle remaining mozzarella on top and bake for 20 minutes or until bubbly and golden on top.

Serve warm with tortilla chips or toasted bread.