Salsa Verde

Salsa Verde

  • 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

  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.


Super Loaded Veggie Nachos

Super Loaded Veggie Nachos

  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream

  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.


Chicken in Chili Verde

Chicken in Chili Verde
Recipe type: Entree
Cuisine: Mexican

  • 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

  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.


Tomatillo Poblano Frittatas

Tomato Poblano Frittatas
Recipe type: Main Dish

  • 8 eggs
  • 2 Tbsp. milk
  • ½ tsp. dried oregano or marjoram
  • 2 Tbsp. butter, Driftless sunflower oil or olive oil
  • 1 poblano pepper, seeded & cut into thin strips (use gloves if you don’t want burning fingers)
  • 1 red sweet pepper, cut like the poblanos
  • 3 cloves garlic, minced
  • 1 c. tomatillos, husked & halved
  • 1 c. cheddar or jack cheese, shredded
  • salt & pepper to taste

  1. Turn oven on to broil. Whisk together eggs, milk, salt, pepper, & herbs in a bowl.
  2. Stir in half of the cheese.
  3. In a large well-seasoned cast iron pan or oven-proof skillet, melt butter or oil over medium heat & swirl to coat.
  4. Add pepper strips & saute for a minute or two.
  5. Add garlic & tomatillos & saute for another minute.
  6. Pour in egg mixture & let cook for a couple minutes, until starting to set around the edges.
  7. Place pan under broiler for about a minute, add remaining cheese, & return to broiler for another minute (be careful not to burn it!!).
  8. Serve immediately