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Wednesday, October 9, 2013

Going Green for Vitamin C

We all know that dark green foods are packed with nutrition.  And since it's cold & flu season, a lot of people start thinking about upping the vitamin C in their diet.  Well, green is the way to go for vitamin C - broccoli, kale, green peppers, and kiwi all contain fabulous amounts of America's favorite health-boosting vitamin.  But did you know that green tomatoes contain almost twice the vitamin C that red tomatoes do?  To me that means one thing: it's time to serve up some fried green tomatoes!  Don't worry, I'm talking pan-frying in just a touch of olive oil here, so no need to fret over the term fried.  This time of year as I get ready to tear out my garden, I hate the idea of wasting all those cute yet unripe tomatoes, so to me, fall is the season for this dish.  I cooked up a few for my lunch today (since the rest of my family fails to appreciate the culinary appeal of a tart, crispy-coated, green tomato slice). 
I love to mix a little BBQ sauce with some plain greek yogurt for a delicious dipping sauce.

If you're not sure you're quite ready for the southern dish of fried green tomatoes straight up, try them on a BLT.  I love the Fried Green Tomato BLT recipe from Cooking Light.  Whether or not you're getting vitamin C from green tomatoes or broccoli, be sure to load up your diet with plenty of fruits and veggies and you'll easily have enough vitamin C in your diet to face whatever winter dares to send your way. 

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