Southern

This recipe is a new twist on one in The Lady & Sons Savannah Country Cookbook. Dip into the Dijon sauce with care—it’s a little on the hot side. We like to put a small dollop of roasted red pepper vinaigrette on each tomato slice.

These bananas—crispy on the outside and soft on the inside—are wonderful served with baked ham, pork chops, or lamb.

During the winter months I recommend using canned tomatoes, but in the summer, don’t miss the chance to use vine-ripened fresh tomatoes.