Cultivating Sustainability

Excellent served with Sweet Potato Quesadillas.

INGREDIENTS

• 2-3 cups halved, tomatillos (husked removed and washed)
• 1 green jalapeno, seeded and halved
• 1 red jalapeno, seeded and halved
• 2 garlic cloves, halved
• 1/4 to 1/2 cup fresh cilantro
• 1 tbsp lime juice (high quality such as Santa Cruz Organic)
• 1/2 tsp sugar
• 1/4 tsp kosher salt
• 2 medium shallots, chopped
• Cooking spray

DIRECTIONS

1. In the toaster oven (or oven) roast tomatillos, jalapeno peppers, and garlic: coat small baking sheet covered with foil with cooking spray, add halved vegetables, coat with a little more cooking spray. Broil in toaster oven for about 5-10 minutes until slightly brown and vegetables are cooked through.
2. In a food processor, combine roasted vegetables, cilantro through salt. Blend. Stir in shallots and refrigerate until ready to use. Can be served warm or cold.

This is a quick and fabulous sauce for red meat and pork. Grill 1/2 inch thick pork chops seasoned with fresh pepper and sea salt and coated with a very thin layer of EVOO. Top with a spoonful of chimichurri sauce for a fabulous dish!

Chimichurri Sauce

• 1 large garlic clove, minced
• ½ large bunch of cilantro
• ½ large bunch of flat leaf parsely
• 2 small fresh jalapenos, seeded
• ¼ cup EVOO
• 2 tbsp red wine vinegar
• ¼ – ½ tsp kosher salt
• freshly ground pepper

Combine all ingredients in a food processor. Pulse until pureed to a pesto consistency. Great spread over grilled pork chops or steaks.

A fabulous and easy sauce. Use to make enchiladas, or try as a sauce for mexican pizza.

Adapted from CookingLight. Orginal recipe available at cookinglight.com.

INGREDIENTS

• 1  tbsp EVOO
• 1 medium vidalia onion, finely diced
• 2-4 garlic cloves,  minced
• 1/2  cup  organic vegetable broth
• 1  tablespoon  chili powder
• 1  tablespoon  honey
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1  (28-ounce) can crushed tomatoes, undrained
• 1/2 bunch cilantro, rinsed and dried and chopped (stems and leaves)

DIRECTIONS

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients.
3. Reduce heat, and simmer UNCOVERED 30 minutes or until thickened.

This is a very simple, tasty dressing. Great for a simple green salad. Makes a great side dish for enchiladas.

INGREDIENTS

• 1/4 cup fresh or high-quality bottled lime juice (such as Santa Cruz Organic or Lakewood 100% Organic)
• 1/4 cup EVOO
• 2 tbsp honey
• 2 tbsp finely chopped cilantro
• 1 garlic clove, peeled and minced (or 1 medium shallot, minced)
• 1/2 tsp kosher salt
• Freshly ground pepper

DIRECTIONS

1. Combine in a small glass jar with tight fitting lid.
2. Shake vigorously. Let stand for 5 minutes. Shake again, until salt is dissolved.
3. Toss with a simple green salad.