Tag Archives: volume1016

Tomatillo Salsa

Tomatillo Salsa

This delicious salsa is shared with us by Brenda, one of our greenhouse ladies.  It’s so versatile–besides using it as a dip with chips, try it as a sauce with chicken, pork or fish.  Or try it on top of your morning omelet with pinto beans. Ingredients: 1-2 dozen fresh tomatillos, husked 1 onion, quartered […]

Chilled Curried Kohlrabi and Chick-Pea Soup

Chilled Curried Kohlrabi and Chick-pea Soup

This is another recipe gleaned from the wonderful publication published by the Madison Area Community Supported Agriculture Coalition, titled “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” -Third edition, Jones Books, 2004.  It was inspired by a recipe from Deborah Madison’s Vegetarian Cooking for Everyone.  It’s a refreshing, cooling chilled soup for […]

Tortellini and Tomato Salad

Tortellini and Tomato Salad

Prep time: 20 minutes Servings: 6 Ingredients: 2 (9-ounce) packages refrigerated cheese-filled tortellini 1/2 cup olive oil 1/2 cup freshly grated Parmesan cheese 3 tablespoons fresh lemon juice 1-2 garlic cloves (according to your family’s taste) 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 2 cups tomatoes, chopped (Roma or regular, or halved cherry or grape […]



Important in Mexican cooking, the tomatillo, or husk tomato, has been under-utilized and not as well-known in this country.  It is the main ingredient in salsa verde, or green sauce.  When tomatillos are blended with the perfect combination of garlic, onion, hot chile peppers, lime juice, and fresh cilantro, all that is needed is a huge bag […]

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