Ingredients 2 cups tomatillos 1 small yellow onion 3-4 cloves of garlic 1 cup cilantro 3/4 - 1 cup basil Juice of 1 lime Salt to taste Splash of apple cider vinegar (optional) Directions Turn your broiler on and let the oven get very hot Peel your garlic cloves and put them on a piece … Continue reading Tomatillo – Basil Salsa Verde
Fiesta Stuffed Mini Peppers
INGREDIENTS 6-9 Sweet Mini Peppers halved and seeded 4 oz Cream Cheese softened 4 oz shredded cheddar cheese or shredded Monterrey jack 1 tbsp lime juice 1 tbsp fresh cilantro 1/2 tsp garlic salt INSTRUCTIONS Preheat your oven to 350 degrees F Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds. In another bowl mix together the cream cheese, cheddar cheese, … Continue reading Fiesta Stuffed Mini Peppers
Summer Tacos
from NYTimes Cooking ½ pound green beans, topped and tailed 4 ears corn 2 tablespoons extra-virgin olive oil 1small red or white onion, finely chopped Salt to taste 1 serrano chile, minced ¼ cup chopped cilantro 1 recipe fresh tomatillo salsa 8 warm corn tortillas ¼ to ½ cup crumbled feta, queso fresco or goat cheese … Continue reading Summer Tacos
Quick Fresh Tomatillo Salsa
from NYTimes Cooking 1 pound tomatillos, husked and rinsed 2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped ¼ cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed ¼ to ½ cup coarsely chopped cilantro (to taste) Salt to taste (about ½ teaspoon) ¼ to ½ … Continue reading Quick Fresh Tomatillo Salsa
Spicy Squash Refrigerator Pickles
from Smitten with Squash Ingredients: 9 sprigs fresh cilantro 3 large cloves garlic, halved 3 tsp. mixed peppercorns 1-1/2 tsp. coriander seeds 3 tsp. crushed red pepper flakes 1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds. 1/3 c. thinly sliced sweet onion 1-1/4 c. apple cider vinegar 1-1/4 c. water 2 tsp. kosher … Continue reading Spicy Squash Refrigerator Pickles
Buckwheat Noodle Dish
From Fields of Greens, by Annie Somerville Ingredients: ¼ lb. Fresh shiitake mushrooms head of tat soi or bok choy salt to taste 6 oz. dried buckwheat (soba) noodles 2 TB oil 3 garlic cloves, finely chopped 1 TB grated fresh ginger 1 to 2 jalapeno chilies, finely sliced 1 scallion, thinly sliced on a … Continue reading Buckwheat Noodle Dish
Pad Thai with Tatsoi and Spicy Peanut Sauce
From BlueApron.com Ingredients 8 oz. Baby tat soi 3 cloves garlic 2 chicken breasts or 1 package tofu 1 TB peanuts 1 bunch cilantro ginger, to taste 1 lime 7 oz. Rice noodles ¼ c. peanut butter 2 TB mirin 2 TB soy sauce 2 tsp. Sesame oil 1 TB Sambal Oelek (optional) 1 TB … Continue reading Pad Thai with Tatsoi and Spicy Peanut Sauce
Moroccan Chickpea Casserole
From New Vegetarian Cooking, by Rose Elliot 2 onions, minced 2 TB olive oil 2 tsp cumin 2 tsp coriander seeds, lightly crushed 4 garlic cloves, chopped 2 eggplant, cut into chunks 1 pepper, hot or sweet saffron, if desired 1 tsp salt 4 c. canned chickpeas ½ c. basmati rice ½ c. large green … Continue reading Moroccan Chickpea Casserole
Vietnamese Style Lettuce Rolls
from 1,000 Vegan Recipes 2 green onions or one sweet onion 2 TB soy sauce 2 TB rice vinegar 1 tsp sugar 3 TB water 3 oz. Rice vermicelli 4-6 large lettuce leaves 1 medium carrot, shredded ½ cucumber, peeled, seeded, and sliced ½ sweet pepper, cut into strips 1 c. fresh cilantro or basil … Continue reading Vietnamese Style Lettuce Rolls
Gingered Kale and Tofu
From Simply In Season ½ c. soy sauce ½ c. dry sherry or broth ¼ c. rice vinegar or white vinegar 3 TB brown sugar 1. Bring to a boil in a medium saucepan. Simmer 1 minute and remove from heat. 2 cakes firm tofu 2. Place in a single layer in an ovenproof pan. … Continue reading Gingered Kale and Tofu
Fox & Fawn Farm 