Steak and Corn Salad with Tomatillos

Tomatillos are the funky little paper covered orbs in this weeks Share. They vary in color from green to yellow to purple. Like the tomato, it’s technically a fruit, but wisdom tells us not to use it like one. Delicious in salsas, stews, and Mexican inspired dishes, it can be eaten both raw and roasted.

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Salsa Verde (Yellow Squash Saute)

squash saute-med
Though no longer a vegetarian, I’ve subscribed to the Vegetarian Times magazine for several years. I find their recipes to be inspiring and creative. Their take on a hearty version of “salsa verde” is a seasonal favorite. Each year I wait in anticipation for the lovely squash and tomatillos to arrive, and promptly make this dish!

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