See the whole recipe, with photos, here on Simply Recipes.
- 1 1/2 lb tomatillos
- 1/2 cup chopped white onion
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- 1/4 teaspoon sugar
- 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
- Salt to taste
1. Remove papery husks from tomatillos and rinse well.
2a. Oven Roasting Method – Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. I like to include a few garlic cloves in with the oven roasting method.
2b. Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
2c. Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.
This recipe was submitted by CSA member Suzette Caverly.
1 SMALL HEAD CABBAGE, CHOPPED
1 BUNCH KALE (BLANCHED AND SHOCKED; CHOPPED)
1 LARGE CAN KIDNEY BEANS
3 MEDIUM POTATOES (DICED, SKIN ON)
2 CONTAINERS OF LOW SODIUM VEGETABLE STOCK (OR WATER)
2 T RED PEPPER FLAKES (WET. PORTUGUESE BRAND IS GONZALVES, BUT PASTENE ALSO MAKES IT)
1 T PORTUGUESE SEASONING (I THINK PAPRIKA WOULD WORK OK)
SALT & PEPPER
SMALL PASTA (DEOLINDA USED PASTA STARS, BUT I CAN’T FIND A GOOD SIZE SO I USE ANY SMALL PASTA)
ADD ALL THE VEGETABLES TO A LARGE STOCK POT AND COVER WITH THE STOCK OR WATER. (I USE 2 BOXES OF STOCK, THEN WATER IF I NEED MORE BROTH) ADD SEASONING AND KIDNEY BEANS AFTER SOUP HAS BOILED. (IF YOU DON’T LIKE SPICE, CUT BACK ON WET RED PEPPER FLAKES) COOK UNTIL POTATOES AND CABBAGE ARE TENDER BUT NOT MUSHY. IF SERVING RIGHT AWAY, ADD THE PASTA, BUT WITH A LARGE POT LIKE THIS, I ADD THE PASTA TO EACH SERVING. OTHERWISE IT GETS TOO MUSHY.
THE ORIGINAL RECIPE FOR THIS HAS 1 STICK “GASPARS” HOT CHOURICO SAUSAGE CUT IN TO ½ MOONS AND USES WATER, NOT STOCK. MY MOTHER IN LAW SAID “JUST TAKE THE CHOURICO OUT” WHEN SHE FOUND OUT I WAS A VEGETARIAN. I TOOK HER ADVISE AND MADE A VEGETARIAN VERSION. DELICIOUS FOR A COOL FALL NIGHT, AND VERY HEALTHY.
Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.
Recipe by Victoria Granof in Cookie, October, 2007
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 pound ground lamb (or substitute half with another ground meat)
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon chopped Italian parsley
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- 1/2 cup milk (any fat content)
- Kosher salt to taste
We recommend steaming your edamame for for about 5 minutes, then tossing them with olive oil, sea salt and lemon juice. Yum!
From the Food Network
Time: 30 minutes
Yield: 1 quart
1 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
2 bay leaves
2 ears of corn
1/2 green bell pepper, cut into 1/2-inch strips
1/2 red or orange bell pepper, cut into 1/2-inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeno peppers, thinly sliced
From Spark Recipes
* 1 carnival squash
* 1 T. olive oil
* 1/2 c. quinoa, rinsed and sorted
* 1 small onion, diced (about 1/2 cup)
* 3/4 c. broth
* 1/2 c. raisins
* 1 t. lemon zest
* 1/2 t. cinnamon (or a cinnamon stick)
* 1/4 c. almonds, lightly toasted
* 1/4-1/2 c. Gruyere
From La Cucina Italiana
Total Time: 45 Minutes
Makes: 4 servings
1 large bunch watercress (about 6 ounces)
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 pound Yukon gold potatoes, peeled and cut into 1/3-inch cubes
2 cups vegetable broth
1/3 cup heavy cream
Coarse sea salt
2 bags fresh potato greens (4 Cups pressed down)
1 lb peeled shrimp
3 lbs chicken and beef
1 C smoked turkey
2 medium onion (chopped)
1 1/2 tsp salt
2 tsp seasoned salt
1/4 tsp ground black pepper
1 C cooking oil
2 Cookspoon oil
2 Maggi Chicken Soup (optional)
1 or 2 pods hot pepper (optional)
From Gourmet, 1990
Makes about 10 cups, serving 8 to 10
1 pound russet potatoes
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces (The Portuguese sausage linguica is also great in this recipe and easy to find in the Boston area)
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes
This classic Middle Eastern dish is easy, delicious, and vegan. It can be used as a dip or a spread.
Total Time: 45 minutes
Yield: 4 servings (1/3 cup) – Allandale recommends you double the entire recipe because you’re bound to want more!
Recipe by Ellie Krieger
1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish (optional)
2 tablespoons tahini
2 tablespoons lemon juice
Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.