Miscellaneous
Avocado Tomatillo Salsa
This is a great salsa to eat with chips, or use it in burros or fajitas.
| Amount | Measure | Ingredient |
|---|---|---|
| 8 | tomatillos -- husked and quartered | |
| 4 | cloves | garlic |
| 2 | jalapeno chile peppers -- chopped | |
| 1 | medium | yellow onion -- chopped |
| salt and pepper | ||
| 2 | medium | avocados -- diced small |
| 1/2 | bunch | fresh cilantro chopped |
In blender puree the tomatillos, garlic, jalapenos and onion until roughly smooth. Add salt and pepper to taste.
Stir in the avocado and cilantro. Mash some of the avocado pieces with a fork. Let flavors meld at least two hours before serving.
An excellent dish to enjoy the bounty of the harvest on a cold winter day.
| Amount | Measure | Ingredient |
|---|---|---|
| 1/4 | cup | olive oil |
| 2 | Tbsp | maple sugar |
| 1 | clove | garlic - diced |
| 4 | large beets - quartered | |
| 2 | yukon gold potatoes - quartered | |
| 2 | carrots - cut in two inch pieces | |
| 2 | parsnips - cut in two inch pieces | |
| 1 | sweet potato - cut into one inch pieces | |
| 1 | rutabaga - cut into one inch pieces | |
| 1 | onion - quartered | |
| 1/3 | cup | green onions - chopped |
Preheat the oven to 350.
Mix the olive oil, maple syrup and garlic in a small bowl. Place the next seven ingredients in a heavy large baking dish. Pour the oil mixture over the vegetables, and toss to coat.
Spread out vegetables in a single layer and season generously with salt and pepper. Roast until tender and golden brown, approximately ninety minutes, stirring occasionally.
Before serving sprinkle with chopped green onions.