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Avocado Tomatillo Salsa

This is a great salsa to eat with chips, or use it in burros or fajitas.

Amount  MeasureIngredient
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.

        

 

Roasted Root Vegetables

An excellent dish to enjoy the bounty of the harvest on a cold winter day.

 

Amount  MeasureIngredient
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.