tight cylinder; top with green salsa to serve.
Pour green tomatillo salsa in a saucer and cook in the microwave for about
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.
ix months.
Follow the recipe for Green Chai Spa Tea Blend, using
For the Tortilla Wheels:.
Beat
Cover tightly with foil. Bake for 30 mins, or until shrimp
he oven to 300\u00b0F. For the fish, whisk oil, cornstarch
our in the fridge.
For the salsa:
Put the diced
Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
Cook on High for 5 hours (or on Low for 7 to 8 hours).
Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.
ortillas and corn mixture.
For the salsa, combine all ingredients in
salt, sugar, shortening, parsley and green salsa until very smooth.
Pour
To Prepare the Salsa Picante.
Prepare the day
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.
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.
Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
Cook on Low for 5 hours.
Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
4 hours, tossing occasionally.
For the salsa, mix all ingredients in
For the chicken, butterly the breasts
Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.
he pot.
Place the green salsa, garlic, jalapeno, cilantro, and cumin
he chopped onion. Pour the green salsa over the pork. Sprinkle the