Cooked Tomato Salsa

You can make this salsa now, or partially prepare and freeze for use later, when the summer tomatoes are just a distant memory. To make ahead, complete steps 1-3 and freeze. When ready to use add the lime juice and cilantro.   Ingredients 5 Roma (plum) Tomatoes...

Roasted Tomatillo Salsa

Adapted from Rick Bayless You can make this salsa with fresh ingredient to eat now, or preserve to later in the winter. To preserve for later, roast the tomatillos and hot peppers puree and freeze. Later add the cilantro and onion.    Ingredients 3 or 4 medium...

White Bean Chili with Tomatillos and Ground Turkey

Submitted by sharer Lisa Shaftel Adapted from www.cooks.com Serves 5 to 6. Ingredients 2 c. (1 lb.) white beans (Great Northern) 2 qts. water 3 tbsp. corn oil 1 1/2 c. chopped onion 1 lb. lean ground turkey 3 lg. cloves garlic 2 tsp. dried leaf oregano 2 (13 oz.) cans...

Tomatillo Cilantro Salsa

Submitted by sharer Lisa Shaftel This is a green cooked salsa that will keep for a while in the refrigerator, and can be canned without any loss of color for flavor.  Use only fresh ingredients- it’s worth it!  This is great with tortilla chips, but it’s also great on...

Whole-Wheat Peanut Noodles with Veggies

Adapted from Susie Middleton The Fresh & Green Table This is a cool pasta recipe perfect for picnics or bbqs. Change up the veggies: broccoli, peppers, and beans work just keep them thinly sliced or small-diced. For the sauce 1 large garlic clove 1 piece (about 1¼...