MARK C. PSORAS/For the Daily News
Kate Rapine's Stuffed Cherry Peppers.
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Fresh-picked and ready to cook
2 eggs, beaten
1/2 cup flour
1/2 teaspoon salt
1 pinch pepper
1/2 cup canola oil
Slice tomatoes into disks a half-inch thick, reserving the stem end and bottom for another use.
Add salt and pepper to the flour; place the eggs, flour and crumbs in separate bowls. Heat oil in a skillet over medium heat until oil is about 375 degrees.
Dip tomato slices in flour, turning to completely coat the slice. Shake any excess flour off and dip into egg mixture, then coat with bread crumbs.
Place coated tomato slices carefully into the hot oil, fry on each side until golden, about 1 minute per side.
Place on paper towel to drain excess oil. Serve immediately. Makes 4 servings.
Source: City Grange restaurant, Westin Philadelphia hotel.
TOMATO AND ZUCCHINI SOUP
3 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 celery stalk with leaves, diced
2 large zucchini,
half-inch dice
1 pound large
