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Cinnamon Roasted Butternut Squash

Oct 22, 2021
1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Roasted Tomatillo Salsa

Prep and cook time: 35 – 40 minutes Makes about 2 cups Ingredients:
  1. ¾ pound tomatillos
     2. ¼ pound small onions (about 1”)      3. 1 – 2 mild fresh green chilies – poblano or Anaheim      4. ½ cup packed fresh cilantro      5. 2-4 tablespoons lime juice     6. Salt  
  1. Pull off and discard tomatillo hulls.  Rinse tomatillos and set one aside. Place remaining tomatillos, onions (don’t peel onions if you want sauce to have a mild roasted flavour), and chili in a 10-12 inch frying pan.  (Use an old pan; this process tends to discolour the surface – I use an old cast iron frying pan.)   Shake pan or turn veggies frequently until they are charred all over, about 15 minutes.  Tomatillos should be soft when pressed.
  2. Let vegetables cool.  Peel onions if roasted in their skins.  Pull loose skin from chili and discard; also cut out and discard stem and seeds.
  3. In a food processor or with a knife, mince uncooked tomatillo; roasted tomatillos, onions, and chili; and cilantro.  Season mixture to taste with lime juice and salt.  Serve, or if making ahead, cover and chill up to 4 days.
Superb with grilled meat and poultry, also a refreshing dip for tortilla chips.  A big spoonful or two may also be mixed with a mashed ripe avocado, add more lime and salt to taste.