by SSDC | May 13, 2014 | carrots, chiles, green garlic, onions, soups, tomatillos
Adapted from the New York Times Recipe section May 9, 2014 This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are small, but left in the ground, they will grow to be full-sized heads of... by SSDC | Aug 8, 2011 | chiles, cilantro, garlic, onions, sauces, tomatillos, tomatoes
From CSA member – Janice Gruneberg 3 medium tomatoes cut into fourths 5 medium chopped tomatillos, cut in half (remove paper skins) 1 large onions, cut into 1-inch-thick wedges 4 cloved chopped garlic 1 bunch cilantro 2 dried hot chile peppers other hot peppers... by SSDC | Mar 20, 2009 | chiles, garlic, miscellaneous, onions, Recipes By Ingredient, sauces, The Recipes, tomatillos
I have never measured anything to make this recipe before – so take my quantities with a grain of salt! – Shanti Tomatillos (about a pound) Garlic (3-4 cloves) Hot peppers such as serrano, jalapeno, etc (1 to 5 peppers depending on how hot you like it)... by SSDC | Mar 20, 2009 | chiles, cilantro, entrees, garlic, The Recipes, tomatillos
from Whipstone Farm Pork (shoulder, chop, roast) chopped and sautéed OR 2-3 lbs. pot roast, cooked until it shreds easily OR 4 C. pinto beans, soaked and cooked until tender 2 onions diced 3 cloves garlic 3-6 roasted green chiles, skins and seeds removed oregano,... by SSDC | Mar 20, 2009 | garlic, onions, peppers, Recipes By Ingredient, stews, The Recipes, tomatillos
Janet Grossman This is a great way to use tomatillos and Poblano peppers if you don’t want to make salsa. We think it tastes like a stroganoff sauce, and I always add lots of sliced mushrooms. Serve over pasta, baked potatoes, grains and vegetables. I put it...