Pea Microgreen and Mint Sauce

My CSA offers pea microgreens early in the season. These sweet, tender little greens can be used plain as a garnish for a soup or risotto or tossed in any salad or chopped up with herbs like mint and chives to make a little salsa verde of sorts. Stir this sauce into eggs or beans, add to quesadillas or burritos, serve it alongside a simply grilled steak. Or you mix in some feta and you have a lovely sandwich spread or part of a cheese plate. ... Read more »

Corn, Bean and Bread Salad with Roasted Pepper Dressing

In late summer I often roast and process peppers of various kinds together with a few tomatillos into a flavorful sauce. I thinned out this sauce to make a dressing for this template of a salad. Feel free to use a typical vinaigrette instead and feel free to change up the beans, vegetables, to suit your needs. You could by all means add bacon too!... Read more »

Roasted Pepper and Tomatillo Salsa

In late summer, early fall when peppers of all kinds are abundant I make a sauce like this when I have a few minutes to spare. I usually don't have a specific plan for using it but it never lasts long. It makes a great (fairly spicy) dip but also a wonderful base for a salad dressing or topping for roasted vegetables or meats or is delicious stirred into eggs or beans or even spread on a sandwich.   This is quite similar to this to... Read more »

Green Sauce or "Going-out-of-Town" Sauce

...Collection and take control of that crisper:)!   Green Sauce   There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex the than Italian-style salsa verde I make frequently. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you’d like. The above ... Read more »

About: Parsley Root

Parsley root is a variety of parsley grown for its large tap root. The leaves are very flavorful, sometimes even more so than regular parsley so use them just the way you would parsley. The root may look like a parsnip but tastes more like a carrot crossed with celery root and is not as sweet as a parsnip. It is delicious roasted, in a hash or in soups and stews and really anywhere you would use other root vegetables.    Use the leaves ... Read more »

Green Tomato Salsa Verde

This is a quick way to process a bunch of green tomatoes and the resulting fresh salsa verde-like sauce is versatile. Use it to make a simplified pork or chicken verde using it instead of the roasted chile and tomatillo sauce. Employ it fresh in tacos or fry it for a few minutes and scramble some eggs in it . . . Quantities and ratios are completely scalable and changeable. Make it spicier, heavier on the cilantro and garlic, etc. ... Read more »

About: Sorrel

[caption id="attachment_15530" align="alignleft" width="240"] The common French sorrel on the left and the pretty, but tougher and slightly bitter red-veined sorrel, on the right.[/caption] Sorrel is a tender, leafy perennial herb/green with a distinct tart and lemony flavor. It is one of the easiest things to grow. It multiplies rapidly and is very hardy. There is also a red veined variety that is beautiful, with slightly firmer leaves, that ... Read more »

Layered Enchiladas with Salsa Verde

This is a perfect way to use half a batch of the wonderful Roasted Tomatillo Salsa Verde. If you have already cooked or canned beans, this comes together quite quickly and is deeply flavorful. Substitute other beans, different kinds of peppers (or skip the peppers), etc. ... Read more »

Celery and Parsley Salsa Verde, II Versions

These versions of my standby Italian parsley sauce have more crunch and are almost salad-like but pretty intense. They're fabulous with fish, beef or lamb, stirred into cooked beans, any kind of boiled or roasted vegetable, on crusty bread with soft cheese. . .   The second one, above right, simply includes a bit of mayonnaise which gives it a resemblance to tartar sauce and turns into a superb creamy version for fish or potatoes... Read more »

Chopped Kohlrabi, Celery and Kimchi Salad

I like the texture and feel of finely chopped vegetable salads. It's almost a cross between a salad and a garnish or salsa but I eat lots of eat, not garnish-sized portions. As always, substitute vegetables and herbs as needed. Keep it crunchy though. ... Read more »

Green Sauce or “Going-out-of-Town” Sauce

…Collection and take control of that crisper:)!   Green Sauce   There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex the than Italian-style salsa verde I make frequently. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you’d like. The above version employed cilantro, parsley and dill.   You can chop everything by hand…