QUICK IDEAS: Chop and add lemon and salt to make a fresh salsa
Fried Green Tomatillo Frittata: serves 4
From Deborah Madison, Vegetable Literacy
6 tomatillos, or 2 large green tomatoes, sliced 1/3 inch thick
1/2 cup fine cornmeal or corn flour seasoned with salt and pepper
3 to 4 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley or dill
2 tablespoons scallions, snipped into small pieces
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
1) Preheat the broiler. Dip the sliced tomatillos in the seasoned cornmeal. Heat 2 tablespoons of the oil in an ovenproof skillet over medium heat; fry the sliced on both sides until golden but not mushy. Set them on a rack or paper towel, wipe out the pan, then add the remaining oil and return pan to the stove.
2) Whisk the eggs, herbs, and cheese; season with a few pinches of salt and pepper
3) Pour eggs into he skillet, lower the heat, and set the tomatillos on top. Shift the pan gently back and forh a few times to settle the eggs, then cook on stove top until set.
4) Set the frittata under the broiler until brown, allow to cool for 10 minutes before serving.
White Bean Chili with Tomatillos and Ground Turkey: serves 4-6
Adapted from www.cooks.com
2 c. (1 lb.) dry white beans (Great Northern)
2 qts. water
3 tbsp. corn oil
1 1/2 c. chopped onion
1 lb. lean ground turkey
3 lg. cloves garlic
2 tsp. dried leaf oregano
2 (13 oz.) cans tomatillos, drained
1/2 c. cilantro leaves, loosely packed
2 jalapeno chilies, seeded and cored
1 tbsp. corn meal
Salt, fresh lime juice to taste
1) Rinse and pick over beans. Bring water to a boil in a stew pot and add beans. Bring to a boil again and cook for 2 minutes.
2) Reduce heat to simmer and cover. Cook for 1 1/2 hours, or until beans are tender but not mushy. (You can substitute 2 15 oz containers of canned beans and skip this cooking step, just heat beans in pot on medium low)
3) Heat oil in a skillet and sauté onions for 5 minutes, then stir in turkey and garlic with oregano and cook turkey through. Add cooked turkey mixture to the pot of beans
4) In a blender, put tomatillos, cilantro, and chilies, and blend smooth. Stir into turkey mixture and add salt to taste. Add corn meal and cook gently for 10 minutes. Add this mixture to cooked beans and adjust salt. Add lime juice to taste.
Charred Romaine with Tomatillo Dressing: Serves 4
from Bon Appetit Sept. 2014
1/4 medium onion, quartered
1 small tomatillo, husk removed
1 jalapeno, sliced, seeds removed
1 garlic clove
1/4 avocado, chopped
1/4 cup fresh cilantro leaves
1/4 cup olive oil
1 Tbsp. lime juice
salt and pepper
1 small poblano chile
2 heads Romaine lettuce, outer leaves removed, sliced lengthwise
2 Tbsp. olive oil
1 avocado, chopped
1/4 medium white onion, finely chopped
1 Tbsp. lime juice
2 oz. Cotija cheese, finely grated (or sub crumbled feta cheese)
1 Tbsp. chopped cilantro stems
1) For the dressing: Bring onion, tomatillo, jalapeno, garlic, and 2 cups of water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6-8 minutes; let cool. Drain, reserving cooking liquid. Puree onion mixture with avocado and cilantro leaves in blender. With motor running, gradually add oil and 2 Tbsp. cooking liquid and blend until combined. Add lime juice; season with salt and pepper.
2) Salad and assembly: Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6-8 minutes. Let cool. Peel and finely chop.
3) Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.
4) Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter cheese and chopped cilantro stems over salad.
Ground Cherry and Apple "Salsa"
1 Small Handful Ground Cherries, shucked, rinsed and well dried.
1 Small to Medium Sized Apple, cored and diced into 1/2" pieces.
Juice of Half a Lemon.
1 Tbsp Butter, unsalted.
1 Tbsp Fresh Local Honey.
Splash of Raspberry Vinegar.
1) First, toss the cut apple pieces in the lemon juice to prevent browning.
2) Next, heat a medium sized non-stick frying pan with the butter over medium-low heat.
3) Once the butter starts to sizzle toss in the fruit. Sautee for about 2 minutes or until they begin to soften.
4) Add the honey and stir well to coat. Cook for 1 minute.
5) Toss in the vinegar, stir, and remove from the heat.
6) Allow to cool slightly.
Roasted Tomatillo Salsa
1/2 pound tomatillos, husked, rinsed, patted dry
1/2 large white onion, cut into 8 wedges
1 jalapeño, halved, seeded
2 tablespoons(or more) fresh lime juice, sub apple cider vinegar if you want
1) Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
2) Transfer tomatillo mixture to a blender or food processor, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired.
**If you do not want to roast it,chop ingredients and combine in a pot and cook down a bit before pureeing in the food processor. Store in your frige.
12 fresh mild green chiles
8 fresh tomatillos
1 tablespoon vegetable or olive oil
1 medium onion, chopped
4 cloves garlic, chopped
6 cups chicken or vegetable broth (preferably Homemade Chicken Broth)
1/2 teaspoon salt plus more to taste
1 medium potato, peeled and chopped (optional, it will make the soup thicker)
1/4 cup heavy cream (optional, it will make the soup creamier)
Fresh cilantro, chopped for garnish (optional)
1) Roast and peel chiles (use either the stove-top method or broiler method). Remove papery skins from tomatillos. With the stove flame or oven broiler still on, roast the tomatillos until lightly blistered. Set aside until cool enough to handle and peel off as much of the skin as possible.
2) In a medium pot, heat oil. Add onion and cook, stirring occasionally, until onions are soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chiles, tomatillos, broth, salt, and potato, if using. Bring to a boil. Reduce heat and simmer 30 minutes to thoroughly cook vegetables and blend flavors.
3) Whirl, in batches if necessary, in a blender or food processor until very smooth (you can also use a hand-held blender if you have one). Add cream, if using. Add more salt to taste.
4) Serve hot, garnished with cilantro, if you like.
Hot Dogs with Poblanos, Pepper Jack and Tomatillos
2 tablespoons olive oil
3 poblano chiles, cut into 1/2-inch-wide strips
1 large onion, sliced (smaller onions work, too, just slice enough of them)
6 uncured hot dogs or flavored sausages
1 cup salsa verde (tomatillo salsa recipe above)
1/3 cup fresh cilantro, chopped
6 hot dog buns
2 ounces Pepper Jack cheese, thinly sliced (or your favorite similar cheese)
Crumbled Cotija cheese or feta cheese
1) Heat oil in large nonstick skillet over medium-high heat.
2) Add poblanos and onion; sprinkle with salt. Sauté until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. 3) Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes. (OR cook them on a grill!)
4) Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.
5) Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.