The simple beauty of a fried, farmers’ market green tomato sandwich.

Basically, cut a firm green tomato into 1″ or so thick slices, coat in cornmeal, and fry in a skillet with olive oil until tender—10 or so minutes. Veganaise up a generous slice of rustic bread and top how you like; in this case, we used sriracha, fresh dill, and fried shallots from the Thai market.