just salads -- and here's a few ways how: FRIED GREEN TOMATOES Yield: 4 servings 4 green tomatoes, stemmed and sliced 1 inch thick 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 4 tablespoons (1 stick) butter All-purpose flour for dredging 2 eggs, beaten SEASON the tomatoes with the salt, pepper, and garlic powder. In a skillet, melt the butter. Dredge the tomato slices in flour, dip them into the eggs, and dredge them again in the flour. Saute the battered slices in the butter, cooking 3 to 5 minutes on one side; then turn and cook until golden brown on both sides.

*** CABBAGE TOMATO MELD Yield: 6 servings 1 head cabbage, coarsely chopped 2 tomatoes, peeled, cored, and quartered 1 onion, sliced 1 cup vegetable oil 1 teaspoon dried thyme Salt and black pepper to taste RINSE the vegetables in a colander. Shake out the excess water. In a medium skillet, heat the oil until it is hot but not smoking. Add the vegetables and seasonings. Cook, covered, until the cabbage is tender, about 15 minutes, stirring occasionally.

*** PASTA VEGETABLE SALAD Yield: 6 servings 1 12-ounce can vegetable juice 1/4 cup finely chopped onion 3 tablespoons tarragon-flavoured vinegar 2 tablespoons vegetable oil 1/2 teaspoon dried basil leaves, crushed between your fingers 1/4 teaspoon salt 1/2 teaspoon minced garlic 1/8 teaspoon black pepper 3 cups cooked drained spiral macaroni 2 cups broccoli florets 2 cups halved cherry tomatoes 1 cup sliced pitted black olives IN a jar with a screw-on top, combine the vegetable juice, onion, vinegar, oil, basil, salt, garlic, and pepper. Shake until thoroughly mixed. In a large bowl, combine the remaining ingredients. Pour the dressing over the macaroni mixture and toss to coat. Cover and refrigerate at least 6 hours, tossing occasionally.

*** OKRA GUMBO Yield: 4 servings 3/4 cup (1 1 sticks) butter or margarine 3 cups chopped onion 1 clove garlic, minced 8 cups sliced okra 7 cups chopped tomatoes 2 tablespoons dried parsley 1 teaspoon sweet paprika 1/2 teaspoon black pepper 1 teaspoon salt Juice of 1/2 lemon 1 tablespoon sugar 1 teaspoon Worcestershire sauce 3 tablespoons ketchup IN a large skillet, melt 4 tablespoons of the butter or margarine. Saute the onion and garlic until golden, about 5 minutes. Remove the onion and garlic with a slotted spoon and set aside. Melt the remaining butter or margarine in the skillet, add the okra, and simmer for 10 minutes, stirring often. Add the remaining ingredients, cover, and simmer, stirring occasionally, 30 to 40 minutes.

SALSA ROJA PARA FRIJOLES NEGROS (Sweet Pepper Sauce for Black Beans) Yield: about 4 cups 1 cup olive oil 1 1 cups peeled and chopped tomatoes 2 cloves garlic, minced 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon sugar Salt to taste 1 cup tomato puree 2 cups pimentos, drained and chopped, liquid reserved 1 cup white vinegar IN a saucepan, heat the oil until it is hot but not smoking and add the tomatoes. Stir with a wooden spoon about 5 minutes, or until they are cooked to a soft pulp. Add the remaining ingredients except the vinegar and simmer over low heat, stirring occasionally. When the sauce has thickened, remove the pan from the heat and stir in the vinegar.

*** CONCOMBRE EN DAUBE (Stewed Cucumbers) Yield: 6 servings 3 tablespoons olive or vegetable oil 1 medium onion, chopped 3 medium tomatoes, peeled and chopped 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon sugar 3 medium cucumbers, peeled, halved, seeded, and thickly sliced IN a medium saucepan, heat the oil until it is hot but not smoking and saute the onion until golden and tender. Add the tomatoes, salt, pepper, and sugar.

Stir in the cucumbers. Cover the saucepan and simmer over low heat for 45 minutes.

(All recipes from: The African-American Kitchen by Angela Shelf Medearis)