Tag Archives: Cilantro

recipe goodness :: traditional tomatillo tops salsa notions

Traditional Tomatillo Tops Salsa Notions

Traditional Tomatillo Tops Salsa Notions

Each week’s trip the greenmarket feels like a treasure hunt. But despite the many visits I’ve made over the years, I’m still discovering new items that I’ve never cooked with before. This week’s experiment: tomatillos. Luckily my produce stand is manned with friends of Mexican descent, who are more than willing to share their traditional preparation secrets to create a tomatillo salsa that will top any prior notions of what makes salsa good.

First: peel thin outer skin and cook 3 minutes in boiling water until color changes to a darker green.

Side by Side Tomatillos

Side by Side Fresh and Cooked Tomatillos

Second: Toss in the tomatoes and cook for 2 more minutes. Drain. Whiz. Salsa!

Salsafied

Salsafied

Traditional Tomatillo Salsa

4 tomatillos
~2 cups mixed yellow, red and black grape tomatoes
2 stems of cilantro, washed and finely chopped
1/2-1 red chilli {depending on heat pref}
1 scallion or 1/4 medium red onion
salt to taste

  1. Bring a pot of water to a boil with 4-5 inches of water
  2. Peel tomatillo and add for 2 minutes. Add tomatoes and cook for 2-3 more minutes until tender.
  3. Drain and blend thoroughly with onion, red chili and salt to taste.
  4. Mix in chopped cilantro by hand.
  5. Chill or serve immediately as a salsa or topping to fresh grilled fish.

Salsafied:
Creole Roasted Fresh Corn-Tomato Salsa
Avocado & Tropical Fruit Salsa 
Introducing grilled blowfish

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recipe goodness :: lime-kissed peach and corn summer salad

Summer Jersey Peaches

Two of my favorite things come out in the heat of the summer: corn and peaches. So the obvious thing to me is to put them together, add some citrus, heat and herby goodness and create a spectacular summer salad that can be made in 5 minutes. We served this up to our Freshocracy customers and also just shared a few bites at our Freshocracy Greenmarket cooking demo…to rave reviews. So for those of you who would like to try this simple sweet and savory salad at home, here’s to sharing…

Lime-Kissed Peach and Corn Summer Salad
Serves 4
Recipe modified from Jessica Albertson 

4 ears of corn, shucked
2 peaches
1/2-1 serrano pepper
1/2 red onion, diced finely
0.5 oz cilantro or mint, chopped
1 lime, zested and juiced
Salt and pepper to taste

  1. Shuck the corn and use a large sharp knife to cut off the root part of the cob that is sticking out, creating a flat end. Tip: Using a baking sheet with edges, hold the corn standing up on its flat end in the middle of the sheet and carefully run your knife down the sides to cut off the kernels. Cutting directly on the baking sheet with edges will catch the kernels as they fall off. Add the corn to a medium sized bowl.
  2. Wash and dice the peach into pieces approximately the size of the corn or a little larger.
  3. Depending on your tolerance for spice, dice 1/2 to all of the serrano and add to the mixture. Note: Be careful not to touch your eyes after handling a hot pepper!
  4. Finely dice red onion and add to the bowl.
  5. Wash and chop cilantro or mint and add to the bowl.
  6. Zest and juice lime into the bowl.
  7. Season with salt and pepper and mix gently.
  8. Serve as a side salad with fish, chicken or beef or just as a salsa!

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Do This!: Get Back to Your Roots

Get Back to Your Roots

Get Back to Your Roots

There is something very gratifying about growing your own greens. Herbs, flowers, veggies, whatever. I must have acquired this love to ‘putz’ in the garden from my Italian father, who can almost always be found in this worn-out threads strolling the beds, pulling weeds, watering the seedlings and making our backyard look lush.

But there is more than just beauty to growing your own garden — it is quite a practical thing to do. During the summer, I often want to make a simple tomato and basil salad or fresh salsa for a BBQ.  But as I stroll through Whole Foods, I realize how quickly these things add up — a pint of tomatoes for $3.99, large bunches of parsley, cilantro basil and mint for $1.99 each {and 1/8 of which I actually need and end up wasting the rest}. The benefit of growing a few simple herbs that you like to use all the time is your own free herb aisle that costs you nothing more than a few seeds {or seedlings} and will last you from spring to late fall.  And let’s be honest, it’s more effort to go to the store to buy these things than it is to sprinkle a little water on your plants each day so that all you have to do is snip off what you need whenever your cooking heart desires.

Even if you don’t have much space {concrete jungle dwellers}, all you need is a few window boxes or small pots and you’re set. For most things you do need sunlight, but a few herbs will do just fine on a windowsill if that’s all you have access to.

Here’s what you need to get started:

  1. Small plastic cups and plastic wrap {if starting from seeds}
  2. Window boxes or pots {if starting from seedlings and to transfer your seeds to once they become seedlings. You can usually fit 2-3 kinds of herbs side by side in a window box depending on how long it is. And 1 herb per round pot.}
  3. Potting soil {the kind with time-releasing nutrients is great so you get the benefit of rich soil over a few months}
  4. Water {of course}
  5. Your own two hands 🙂
If you plant nothing else, plant these:
  1. Basil {really hearty and goes great on lots of summer veg}
  2. Thyme {perfect on sauteed/grilled mushrooms, zucchini, chicken. will continue to grow inside through the winter. }
  3. Rosemary {my favorite herb! will continue to grow inside through the winter}
  4. Sage {BBQ chicken’s favorite friend!}
  5. Mint {will keep coming back in your pot EVERY year. even after it dies in the winter. That’s an easy one!}
  6. Strawberries {surprisingly easy to grow in a pot. and what a treat!}
  7. Arugula {small leaf lettuce is really easy to grow in a window box — and SO much more flavorful}
  8. Parsley and Cilantro {don’t you just hate buying an entire bunch when you only need a little}
  9. Grape tomatoes {if you have sunny outdoor space for a really large pot, you will get hundreds of little juicy tomatoes off 1-2 vines. I eat them like candy!}
Tips:
If you have the patience to start seeds in a small plastic cup with a little soil, it’s awfully gratifying to see them sprout up. Most seeds only take 1-2 weeks to germinate, so even though it’s already June, you can still start some herbs that don’t need to grow as tall as tomato plants — like basil or parsley.
  1. Get a baking sheet and line it with a plastic cup or small pyrex dish for each plant. Fill it about 3/4 of the way with light, fine soil and place your seeds on top evenly spaced.
  2. Follow the directions from your seed packet, but it will probably tell you to cover the seeds with 1/8-1/4 inch of soil. Add water to soak the soil and then cover the cup with plastic wrap and use a rubber band to secure the wrap to the sides. This will create your own little greenhouse to trap moisture and heat and help the seeds grow {especially if starting in April or May before it’s warm outside}. Add more water each morning if needed to keep the soil moist.
  3. If you start in April/May before it’s warm, keep these inside, but whenever you get a warm day you can easily transfer all the cups on the sheet to a sunny spot outdoors to benefit from the natural heat/sunlight. If you’re starting now, you can place the cups outdoors. Just make sure they are covered so the birds don’t get them!
  4. Once your seeds become ~2-inch seedlings, transfer them to a larger pot with soil and let them spread their roots!
First Strawberry of the Season!

First Strawberry of the Season! (June 7th)

City Herbs

City Herbs

Sweet, Sweet Tomatoes

Sweet, Sweet Tomatoes

Recipes to Showcase Your Home Garden:
Creole Roasted Fresh Corn-Tomato Salsa
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
Lemon Herb Roasted Chicken
Whole-Grain Mustard & Rosemary Pork Chops

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