No need to tell you that these greenmarket staples are delicious on their own...but they can also be home runs in sandwiches, soups and spreads.
By Lynn Andriani
A Cajun Method You Never Knew Worked with Vegetables
Use: Really firm Roma (aka plum) tomatoes
Blackening isn't just a technique that works well with chicken or fish. Dipping anything—in this case, sliced tomatoes that you've patted dry—in a mixture of Cajun spices, then cooking it in a hot cast-iron skillet is an amazing way to add heat and crunch. In this recipe from Roberto's New Vegan Cooking, by Roberto Martin, the blackened tomatoes are matched with light, bright cucumber, mint and fennel.