Trim excess pork fat. Put meat in a
1/2 ounces of pork filling in the center of
Pour salsa verde in slow cooker.
Add two salsa jars of water to
Place pork cubes in a medium bowl.
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.
Brown ground pork, or chicken until no longer pink drain fat and set aside. Add the broth, salsa verde, cream, uncooked pasta, black beans, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
Turn off the heat, then add the pork, bell pepper, and cheese to the skillet. Stir until smooth and creamy you want the bell pepper to have some crunch to it. Top with green onions or avacado.
refrigerate until required. For the salsa verde, blend or process herbs, capers
To make the salsa verde, peel the tomatillos and score
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.
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.
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.
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
paste.
Mix broth, salsa verde, and evaporated milk and whisk
edium bowl. Stir 1 cup salsa verde into chicken to evenly coat
oasting pan and spoon the salsa verde on top.
Remove the