We had this recipe in mind when creating this week's share. This quick and easy salsa features many of this weeks ingredients: beautiful tomatillos, onions, garlic, cilantro and a jalapeno pepper.
1 pound tomatillos, husked and washed (or substitute1/2 lb tomatillos, 1/2 lb tomatoes)?
½ of a large onion, quartered?
2 cloves garlic?
1 jalapeno pepper, deseeded if you want to control the heat?
¼ cup cilantro, chopped fine?
1 tablespoon chopped fresh oregano (optional)
?1/2 teaspoon ground cumin?
1 1/2 teaspoons salt, or to taste
?1 TB lime juice?
1/2 cup water
??Coarsely purée tomatillos, jalapeno, onion, garlic, water, and 1/2 to 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and possibly additional salt to taste.
This recipe calls for Jalapeno dressing (recipe below). If you don't have enough jalapenos (or prefer things less spicy like me) you could make the dressing without the extra jalapenos.
1 head (10 to 11 ounces) cauliflower, florets cut into bite-size pieces
Fine sea salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 jalapeno, half of the seeds discarded, finely chopped
4 tbsp Jalapeno Dressing (recipe below)
1/4 cup cilantro leaves
Preheat oven to 450 degrees.
Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes. Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.
2 jalapenos, half of the seeds discarded, finely chopped
1/2 tsp grated garlic
1 1/2 cups unseasoned rice-wine vinegar
4 tsp fine sea salt
1 1/2 cups grapeseed oil
Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.
Sesame Ginger Beet Greens
Here's a fun recipe for your beet greens.
1/2 tbsp sesame seeds
4 cups loosely packed beet greens
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 tsp grated gingerroot
1 pinch salt
1/2 tsp sesame oil
In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.
Trim stems from small young beet greens or remove centre rib from larger mature beet greens.
In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt. Cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.
Watermelon Gorgonzola Salad
This summer I went to Washington DC and visited the historic Eastern Market. Jonathan Bardzik, a local chef, was giving demos and samples of this delicious salad. I was glad he had the recipe cards to bring home so that I could share this with you.
6 cups watermelon cut into 1" cubes
2 cups lettuce or spinach, loosely packed
1 shallot, minced
1/3 cup Cava Rose vinegar, or apple cider vinegar
1 tsp honey
2/3 cups olive oil
1 cup chilled, crumbled gorgonzola cheese
Toss together watermelon and greens in a large bowl. In a separate bowl, whisk together shallot, vinegar, and honey. Whisk oil into vinegar to form a thick, creamy emulsion.
Stir crumbles into vinaigrette and taste with a cube of watermelon. Season dress to taste with additional salt, pepper, vinegar or oil and lightly dress watermelon and greens.
**If making this ahead, keep the watermelon separate. It will release water which will dilute your dress and wilt the greens.
Pasta with Cilanto-Peanut Pesto
Don't waste cilantro stems; you can use the entire bunch in this recipe!
1 bunch cilantro with 1/4 cup leaves reserved for serving
1 clove garlic, smashed and peeled
3/4 inch piece fresh ginger, peeled (substitute 1 tsp ground ginger if you don't have fresh)
2 tbsp vegetable oil
1 tbsp toaste sesame oil
1/2 tsp red-pepper flakes
1/2 tsp grated lime zest plus 2 tbsp juice
1 tsp light-brown sugar
1/3 cup roasted peanuts, divided
2 - 3 tbsp soy sauce or tamari
3/4 pound spaghetti or linguine, cooked according to package instructions
In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.
Scrambled Eggs with Tomatillos
1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
1/3 cup chopped onion
1 fresh or canned jalapeno chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
Splash of lemon or lime juice
4 to 6 eggs
Salt and pepper
Some chopped fresh cilantro for garnish
Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeño chile pepper, and a small squeeze of lemon or lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.
Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste. Remove from heat when the eggs begin to set, but are still moist, about 3 minutes. Serve immediately. Sprinkle on cilantro for garnish.