1 lb tomatillos, husked, washed, halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut in quarters
salt and pepper
zest and juice of 1 1/2 limes
Preheat the oven to 400 degrees F.
Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
Use immediately or pour into freezer bags, label and freeze.
Ree Drummond, The Pioneer Woman
4 cups canola oil
1 small eggplant, peeled
½ cup all-purpose flour
1 tsp dried basil and oregano
2 eggs, beaten
½ cup bread crumbs
Heat oil to 350 degrees in a large pot. Cut eggplant into large steak fries. Whisk together flour, basil, oregano, and eggs. Toss eggplant in mixture then dredge in bread crumbs. Fry until brown, 2-3 minutes. Season with salt to taste.
From Cuisine magazine
Baked Parsnip Chips
1 lb parsnips, peeled - (this recipe also works well with any root vegetable)
2 Tbsp olive oil
1 tsp kosher salt
Preheat oven to 350.
Slice parsnips into very thin slices, about dime width. Toss in oil and arrange on baking sheets in single layers. Bake for 20 minutes, flip chips and rotate baking sheets. Cook an additional 10 minutes or until chips become crisp and darken in color. Transfer sheets to cooling racks. Chips will continue to crisp as they cool.
From Cuisine magazine
Salsa Fresca / Pico de Gallo
2 lbs ripe tomatoes
1 large onion
3 jalapeño peppers
2 tbsp fresh cilantro
1 bell pepper
1 tbsp lime juice
Salt to taste
Chop all ingredients to desired consistency. Mix and enjoy!
Adjust any ingredient to your desired taste.
Roasted “Pumpkin” Seeds
Seeds of 2 squashes or 1 big one
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
1. Wash the seeds thoroughly removing any squash “guts”, then pat dry and put in a bowl.
2. Add spices and salt with just enough oil to coat evenly.
3. Spread seeds on a baking sheet and roast for 25 – 35 minutes at 350 degrees.
***Sub in your favorite seasonings to make the perfect custom recipe?
INGREDIENTS (per baking sheet):
Approx. ½ bunch kale leaves
½ tbsp. EVOO or coconut oil
¾ tsp chili powder
½ tsp smoked paprika
1 ½ tbsp. nutritional yeast
1 tsp garlic powder
½ tsp onion powder
¼ tsp sea salt
1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
2. Remove kale stems and roughly tear leaves into large pieces. Wash and thoroughly dry.
3. Evenly coat leaves with oil and then sprinkle with seasonings, tossing to combine.
4. Spread kale evenly on prepared sheet in a single layer. Do not overcrowd.
5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes until the kale begins to firm up.
6. Cool the kale on the sheet for 3 minutes.
7. Enjoy immediately as they lose their crispiness with time.
*Adjust your seasonings or make it simple with just salt and pepper.
*Freeze leftover stems to use in smoothies.