Salsa Verde

I am part of produce buying co-op. Sometimes I get a Mexican pack full of peppers, cilantro and tomatillos. This is the recipe that I make with the above ingredients.

1 lb fresh tomatillos, husked, softened in a pan of water, then chopped

1-2 fresh green chilies (jalepeno or serrano), deseeded and finely chopped

1 green bell pepper or large mild pepper like Anaheim or pablano, deseeded and chopped

1 small onion, chopped

1 bunch fresh cilantro leaves, finely chopped

1/2 tsp ground cumin

Salt to taste

I put the ingredients in a blender until smooth. This makes a large batch so I freeze what I cannot eat now. This is good with chips or in taco and tortillas.

Garlicky Oven Fries!

10 cloves garlic, minced
3/4 cup olive oil
salt and pepper
a dash of Herbes de Provence or Italian Seasoning (powdered thyme, bay, rosemary, oregano)
6 Yukon Gold potatoes, peeled and kept in water to preserve color

Preheat oven to 375 degrees. Mix the garlic, oil, salt, pepper and Herbes de Provence in a bowl.

Cut peeled potatoes in half lengthwise and make 3 to 4 wedges from each half.

Put potatoes in the bowl with olive oil mixture and toss to coat.

Arrange potato wedges on a sheet pan one by one so that the point of each wedge faces up and the rounded part is on the pan.

Cook in the oven until tender and brown - about 45-55 minutes.

Crispy top potatoes

Melt ½-1 cube butter in the bottom of a 9X13 pan, sprinkle enough grated parmesan cheese to kind of soak up the butter, I then sprinkle garlic and herb powder across the bottom and sometimes onion salt (I am a HUGE fan of garlic and onions) then slice potatoes about 1-2 inches thick and place (face down if it’s an end) into the mixture. Bake at 350 for 40-60 minutes. These are so tasty. I actually use them for a meal sometimes, but really they should be side dish.