The end of summer

With a frost quickly approaching, I decided to cook some of my garden's green tomatoes that will probably never have a chance to ripen. I made a fried green tomato salad of arugula (tossed in a red wine vinaigrette), bacon, crumbled blue cheese, and, yes, fried green tomatoes. I served this on the side of a steak that had first been marinated in the juice from half a lime, 2-3 minced garlic cloves, salt, pepper, and olive oil, and then was grilled. Easy, simple and very yummy.