19. February 2017 · Comments Off on Hunters’ Green Salsa · Categories: recipes

Remove husks from and rinse 8 medium tomatillos. Cover with water in a sauce pan and cook until

Flat of Tomatillos

Flat of Tomatillos

tomatillos appear translucent and a duller green.   Chop two cloves of garlic, two green onions, one jalapeño or other chile or pepper to taste, and one quarter cup cilantro leaves.  Add salt to taste and blend to a smooth sauce.  Serve with chips or as a condiment to Mexican dishes.

Jim’s notes: This recipe is adapted from Mexican Cooking at the Academy by the California Culinary Academy. I’m never so precise with the ingredients, but I think I overdo the garlic sometimes when I put a small bulb in.  Seasonal substitutions of types of onions and chili peppers are the rule at Hunters’ Greens.

The ingredients are similar for the sauces for enchiladas verde, green chili, green Mexican rice and other dishes.

23. July 2014 · Comments Off on Broccoli Salad · Categories: recipes

Broccoli Salad

Shared and modified by B. Rider, from B. Ross, from L. Grieve, from ??

This is a “starting point” for your salad; add or subtract items as your family likes. Separate containers of items not liked by the entire family works well, too. Extra dressing useful for those who choose a lot of “on the side” items.

Dressing – mix together then pour and blend over the “salad” below in big bowl:

  • 1 c. mayonnaise
  • 3 T honey (or Splenda or other sweetener to taste)
  • 4 T. balsamic vinegar

Salad:

  • 4 c. broccoli florets, chopped up into small pieces
  • 1 sliced or chopped fine onion (red or sweet)
  • 2-3 T finely chopped each: red, green & yellow bell pepper
  • 2-3 celery stocks, chopped medium
  • ½ c. raisins (optional)

On the Side (diners add what they want from additional bowls filled with):

  • ½ c. sunflower, or chopped pecans/walnuts or sliced almonds (add later?)
  • Chopped chives
  • Sliced hard boiled eggs
  • Cubed cooked chicken breast
  • Extra Dressing