Tangy Tomatillo Guacamole
Tomatillos are all over the farmers market right now and they really compliment guacamole. Here’s a simple recipe.
Ingredients:
- Avocado (how much guac do you want? I usually use 1-2, so plan on 2 for this recipe and scale it up if you need a big vat of guacamole)
- 3-4 tomatillos
- 1 clove garlic, minced
- 1 jalapeño, finely chopped (use the seeds if you like spice)
- pinch of sea salt
- freshly ground black pepper to taste
- Aleppo pepper from Savory Spice Shop – you could substitute this with crushed red pepper flakes
- juice from 1/2 lime
Scoop out your avocados and start to mash them. Peel the papery-leaf off of the tomatillos, wash them, and coarsely chop into small pieces. Then add all of the ingredients, one-by-one, mixing them along the way. Enjoy.
Horseradish Roasted Brussel Sprouts
- At September 16, 2009
- By megan
- In brussel sprouts, Maple, side dish, vegan
0
Ahhh… Roasted freshly harvested brussel sprouts. They have such a unique flavor that pairs well with maple syrupy-sweet sauces. I added some horseradish powder from Savory Spice Shop for a spicy, earthy kick.
I served these sprouts with my maple beer baked beans and some smashed, local red potatoes. Also, I had the added delight of some purple carrots, as you can see in the photo, to roast with the sprouts.
For the brussel sprouts-
Preheat oven to 375. Wash the brussel sprouts well- the sprouts I buy at the farmers market often come with lots of little bugs living in them. Slice them in half if they’re large (the size of a ping-pong ball or larger). In a large Pyrex baking dish, mix the brussel sprouts with:
- one yellow onion, chopped
- 2-4 carrots, chopped into 1/2 inch thick rounds (or a fancy shape, if you prefer)
- 1 cup veggie broth
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 TB horseradish powder
- generously grind some fresh black pepper
Mix this all really well. Cover with foil and bake for 30-40 minutes. Check it after 20 and give it a stir to make sure everything is evenly coated with sauce. If it is too dry, add a little bit more veggie broth. It will be dome when sizzling hot and the brussel sprouts can be easily pierced with a fork.
Lemon Garlic Green Beans
- At August 24, 2009
- By megan
- In Green Beans, side dish
- 0
Ollin Farms has been supplying me with really good green beans.
This short recipe turned out well.
Ingredients:
- 1 clove garlic, minced
- 1 TB olive oil
- 1/4 lemon, juiced
- 1 tsp soy sauce
- 3 tsp OJ
Sauté the garlic in olive oil until fragrant and golden brown. Remove from heat and allow it to cool.
Bring water to a boil, add beans (I had 1 pound) and boil for 2-3 minutes. Drain and rinse in cold water. Drain again.
In a measuring cup or bowl, whisk the garlic, oil, lemon juice, soy sauce, and OJ. Coat the beans and enjoy.
Caramelized Cipollini Calzones
- At August 24, 2009
- By megan
- In pizza dough, side dish
- 0
Follow my directions for Whole Wheat Pizza Dough. Rather than roll out a pizza, I broke off golf-ball sized chunks, rolled them into a ball, and then rolled them into flat circles. I then stuffed them with caramelized cipollini onions, folded them in half, tucked over the edges, brushed them in olive oil, and baked them for 7 minutes. They really poofed-out and went well with some homemade Fra Diavolo Marinara Sauce.
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