To make the green tomato salsa, combine tomatoes, onion, chili, cilantro,
To make the salsa verde, peel the tomatillos and score
Cook pasta in saucepan of boiling salted water according to package directions.
Meanwhile, for the salsa verde, place all ingredients in a food processor and process to combine. Season to taste.
Drain pasta and return to saucepan. Add salsa verde, tuna, tomatoes and 1/2 the green onions. Season to taste. Serve topped with almonds and remaining green onions.
mash avocado flesh with mayonnaise, garlic and salt in small bowl. Set aside.
In another bowl mix the ground turkey with the salsa verde. Divide the mixture into 4 patties.
Heat a non stick skillet over medium high heat and fry the burgers about 4 minutes per side. After the first 4 minutes, flip and top each with one slice of pepper jack cheese.
Spread avocado mayonnaise on bottom half of each split bun. top with a handful of cilantro leaves, a turkey burger, and sliced tomato. Cover with roll tops and serve.
asserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander
Combine green tomatoes, onions, green bell peppers, salsa mix, jalapeno peppers, garlic, cilantro, lime juice, and Worcestershire sauce in a large pot over medium-low heat. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 hours.
Ladle hot tomato mixture into clean pint jars. Let cool to room temperature, about 1 hour. Seal and refrigerate.
In a 3-1/2 or 4 quart slow cooker place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and black pepper.
Cover and cook on LOW 6 to 6-1/2 hours or on HIGH 3 hours. Serve with brown rice and top each serving with cilantro.
refrigerate until required. For the salsa verde, blend or process herbs, capers
dvance).
For the salsa, put the chopped green tomatoes in a
Preheat oven to 400\u00b0F. To make the salsa verde, combine all ingredients for salsa verde together. Adjust seasoning. Set aside.
Mix parsley, garlic and butter together. Rub into both sides of fish. Season.
Combine potatoes and oil in a baking dish. Season. Roast for 20 mins.
Remove potatoes from oven and place fish on top. Pour wine and lemon juice over top. Roast for 20-30 mins, until thickest part of fish is cooked through. Serve with salsa verde and arugula.
ours.
To prepare the salsa verde: Combine the parsley, oil, anchovies
Pour green tomatillo salsa in a saucer and cook
anageable pieces.
For the Salsa Verde.
Combine all of the
Preheat oven to 425\u00b0F. Place pizza bases on 2 baking trays lined with parchment paper.
Arrange tomatoes, onion, mozzarella and shrimp on pizza bases. Season. Bake for 10-12 mins, until shrimp are cooked and cheese is melted.
Meanwhile, to make the salsa verde, combine herbs, mustard, capers, vinegar and 2 tbsp water in a food processor. Process until smooth. With the motor running, slowly add oil. Season.
Drizzle salsa verde generously over pizzas. Sprinkle extra tarragon over top and cut into wedges to serve.
Preheat grill and oil grates. Sear veal chops for 5-6 mins per side, or until cooked to your liking.
Grill fennel and mandarin oranges for 1-3 mins, or until just browned.
Meanwhile, to make the salsa verde, combine herbs, mustard, lemon juice, capers, garlic and olive oil in a small bowl. Serve veal, fennel and mandarin oranges topped with salsa verde.
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
eat regularly.
To make salsa verde, combine all ingredients in a
eanwhile, to make the Dijon salsa verde, combine herbs, capers, garlic and
Toss tomatoes and sprouts in a large bowl. Whisk 2 tbsp of the oil and the lemon juice in a small bowl; season to taste. Set aside.
For the salsa verde, combine all ingredients in a medium bowl. Set aside.
Heat remaining 1 tbsp oil in a large nonstick skillet on high heat. Cook swordfish for 2-3 mins each side, until golden and cooked to desired doneness
Drizzle dressing over salad; toss well. Spoon salsa verde over swordfish. Serve with salad and lemon wedges.
pieces, drizzle with the Salsa Verde and serve with the arugula