Green Tomatillo Salsa

Recipe created by Todd Coleman, Saveur 

Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
  2. Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
  3. Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
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Grilled Okra & Lemon Basil Dipping Sauce

Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.

Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Ingredients
Dipping Sauce
Servings:
Units:
Instructions
Prepare Dipping Sauce
  1. In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
  2. Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
  1. Preheat the grill to medium high heat
  2. In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
  3. Grill the okra for 2 to 3 minutes turning once or until tender
  4. Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
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Baked Eggplant Sticks with Mariana

Adapted from Chef Greg Martin’s recipe of Bistro Menil

Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. Preheat the oven to 450° and line two baking sheets with parchment paper then lightly spray with oil
  2. Place eggplant sticks in a bowl and season with olive oil, salt and pepper. Set aside
  3. Dip a few sticks of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets.
  4. Lightly spray with oil and bake 10 minutes in the middle rack.
  5. Turn over and bake an additional 5 minutes, or until golden. Serve hot with a cup of your favorite marinara sauce. Enjoy!
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Southwest Veggie Quesadillas

Southwest Veggie Quesadillas
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Southwest Veggie Quesadillas
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
For Sour Cream Cilantro Sauce
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
  3. Arrange 2 tortillas on a sheet pan. Top with cheese, cooked veggies mixture, and another layer of cheese. Cover with remaining tortillas.
  4. Bake for 10 minutes or until tortillas are crisp and the cheese is melted.
  5. While baking, make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
  6. Place quesadillas on a cutting board. Cut into wedges. Enjoy with sour cream cilantro sauce!
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