Salsa Verde

Salsa Verde
Author: 
 

Ingredients
  • 1 Lb. Tomatillos (what’s in your box) hull & stem removed
  • 1 medium shallot, quartered
  • 2-3 cloves garlic
  • 2 jalapeno, stems removed (removed seeds for less heat)
  • ¼ c. cilantro, coarsely chopped
  • 1 Tbsp salt

Instructions
  1. Place tomatillos (in single layer, stem side down), shallots, & peppers in baking dish.
  2. Roast at 450 degrees for 6-8 minutes, turning veggies once, until tomatillos are softened & slightly charred.
  3. Put all ingredients in a food processor or blender & process until smooth. Store in refrigerator for up to a week or freeze.
  4. You could also try grilling the tomatillos and jalapenos for a more smoky salsa.

 

Tom’s Cucumber Salad

Tom’s Cucumber Salad
Author: 
 

Ingredients
  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.

 

Chicken in Chili Verde

Chicken in Chili Verde
Author: 
Recipe type: Entree
Cuisine: Mexican
 

Ingredients
  • 1 pound boneless chicken thighs or breasts
  • 1 Tbsp. oil (preferably Driftless Sunflower Oil)
  • ½ medium white onion, diced
  • 1 tsp. coriander seeds
  • 4 cloves garlic, minced
  • 1-2 jalapeno or banana peppers (or one of each), chopped (remove seeds for less heat)
  • All of the tomatillos in your box, husked and coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

Instructions
  1. Rinse chicken, pat dry with a paper towel, & season with salt & pepper. Set aside.
  2. In a medium/large sauté pan, heat oil. Add onion & coriander seeds & sauté for a minute or two.
  3. Add garlic & peppers & sauté for another minute.
  4. Add tomatillos & sauté for another couple minutes.
  5. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  6. Puree with an immersion blender or in a food processor or blender & return to the pan.
  7. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas.

 

Tom’s Cucumber Salsa

Tom’s Cucumber Salad
Author: 
Recipe type: Salad
 

From Farmer Mike’s Dad’s Kitchen
Ingredients
  • 2 cucumbers, seeds removed, coarsely chopped
  • 2 jalapeno peppers, seeds removed, finely chopped
  • ¼ c. onion or scallion whites, finely chopped
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.