Let’s just go and grab some appetizers for lunch, said my girlfriend as we were deciding on how to celebrate her birthday during our limited window of woman-hood, not mommy-hood. Yes, you know that tiny window during the day when the babies are at mothers morning out and you can relax your shoulders and be a woman once again. Appetizers and mimosas for lunch sounded fine by me. After all, it wasn’t my birthday and I was along for the ride. As we sat outside on that beautiful spring afternoon and scanned the menu for items that sounded good we can across a classic southern staple, Fried Green Tomatoes. Buttermilk, battered, deep fried and topped with cheese. Wait…what? I don’t eat any of that but they were tomatoes inside and I really wanted to try fried green tomatoes. I wasn’t going to watch “Fried Green Tomatoes or Driving Miss Daisy” and wonder what Fried Green Tomatoes tasted like anymore. Alas, my quest to create a healthy, non deep fried version of this favorite. Oh, and I’m not going to leave you hanging on the definition…a green tomato is “Green tomatoes aren’t a specific variety of tomato — any tomato that hasn’t ripened can be a green tomato”. They are more firm and acidic than a red, ripe tomato but with same vitamins and benefits of a red tomato. The taste mellows when they are cooked and they are so delicious.