Roasted Tomatillo Salsa Verde

 
  Image by Monica Matheny

Image by Monica Matheny

 
 

Ingredients

  • 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
  • 4 garlic cloves
  •  1 medium onion
  • 1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblano; or, use 2 4-oz cans chopped green chiles
  • 2 small or 1 large jalapeño
  • 1/2 cup cilantro, loosely packed
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried oregano 
  • 1 teaspoon kosher salt
  • 1/2 cup cider vinegar (may reduce to 2 Tablespoons if not canning salsa)
  • 1/4 cup bottled lime juice (okay to use fresh if not canning salsa)

Directions

ROAST THE VEGGIES: Roast tomatillos, chile peppers, onions & garlic using 1 of 2 methods:


--OVEN ROASTING: Preheat oven to 500 degrees. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.
--STOVE-TOP GRILLiNG. Heat stove-top grill/griddle on medium high heat. Arrange veggies in single layer, rotating with tongs until charred bits are present on all sides, and tomatillos are soft and oozing juices; move to bowl to collect juices.

PEEL, STEM & SEED the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.

BLEND INGREDIENTS: Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.

Best if eaten the next day. Store in refrigerator for up to 2 weeks.

Recipe by Monica Matheny 

 

Cilantro Pesto with Pumpkin Seeds

 
  Image by zole4 at FreeDigitalPhotos.net

Image by zole4 at FreeDigitalPhotos.net

 
 

Enhance the flavor of chicken or fish with this great tasting pesto that can be prepared in a matter of minutes. Add it to fish tacoswith a few avocado slices for a taste treat. Enjoy!

Prep and Cook Time: 10 minutes

Ingredients:

  • 2 cups chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 3 scallion, chopped
  • 4 cloves garlic, coarsely chopped
  • 1 tsp ground cumin
  • 2 or 3 canned jalapenos, depending on desired heat
  • 1/2 cup coarsely chopped pumpkin seeds
  • 2 TBS water
  • 1 TBS fresh lemon juice
  • 2 TBS extra virgin olive oil
  • salt and white pepper to taste

Directions:

  1. Chop garlic and let sit for 5 minutes while you prepare the rest of the ingredients.
  2. Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.

Recipe by WHFoods.com

 

Mexican Cheese Salad

 
 Photo by WHFoods.com

Photo by WHFoods.com

 
 

Mexican Cheese Salad Recipe

In this easy addition to your Healthiest Way of Eating enjoy the health-promoting anthocyanins found in black beans, which not only give them their beautiful dark coloration but provide you with protection against free radical activity.

Prep and Cook Time: 10 minutes

Ingredients:

1 head romaine lettuce

2 cups or 1 15-oz can black or pinto beans (BPA-free), rinsed and drained

1 medium avocado, cubed

1 medium tomato, diced

2 oz low-fat cheddar cheese, grated

salsa, to taste

juice from lime wedges, to taste


Directions:

  1. Chop lettuce and place on salad plate. Sprinkle beans, avocado, and tomato over lettuce.
  2. Top with cheddar cheese, your favorite salsa, and the juice of lime wedges.

Serves 2

Recipe by WHFoods.com