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Easy Homemade Salsas for Taco Tuesday!

Jun 14 by Chef Hollie Greene 1 Comment

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Taco top shot close up

Beautiful photography in this post by Nina Menconi. Huge thanks to Ariel and Debbie Sultan at Food Guru for their amazing video on how to make my salsas.

What I love most about Taco Tuesday is that the whole family can get involved in making dinner delicious. Creating easy to assemble fixings for a build your own taco bar is the way to go when you are tight on time but still want the whole family to eat well. I’ve found the key to keeping this theme night fresh and fun is to mix it up each week with a homemade salsa topper.

My friends Debbie and Ariel Sultan, co-founders of Food Guru, captured just how fun and easy it can be to whip up fresh salsas. After watching our minute-long tutorial, you can become a salsa master, too!

Pineapple radish salsa 1

When it comes to cooking for my family, I love using seasonal fruit like pineapples for my weekly salsa fix. They are so naturally juicy with just the right balance of acidity and sweetness. Just add a little lime juice, cilantro, spring radishes and green onions to your diced pineapple and you’re ready to take your taco to a whole new level. Oh, how I can eat this salsa with a spoon!

Taco Stuffing Ingredients Laid Out

My other tip for making taco night stress free is to keep the stuffing simple. My loco good pinto bean stuffing is ready in just 15 minutes, using canned organic beans and a quick saute of onions and bright yellow bell pepper with spices and fresh lime juice.

Pineapple Salsa Ingredients Placing cilantro on top

Be sure to have some fun this summer trying out your own version of salsa after you’ve mastered my three favorite easy recipes, perfect for any family’s Taco Tuesday.

About Food Guru:

Mother/ daughter team, Debbie and Ariel Sultan, use their baby boomer-millennial perspectives to form Food Guru, a marketing and video production company. They work as an agency and marketing department for food and beverage businesses to create, connect, and convert audiences to loyal customers and influencers. Check out their sizzle reel here.

 

Loco Good Pinto Bean Tacos with 3 Easy Homemade Salsas
2016-06-13 21:16:41
Serves 4
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Taco Filling
  1. Pinto beans, (30 oz.)
  2. Garlic, 2 cloves
  3. Red onion, 1
  4. Yellow bell pepper, 1
  5. Jalapeno, 1
  6. Salt, 1 teaspoon
  7. Olive oil, 2 tablespoons
  8. Cumin, 1 ½ teaspoons
  9. Cayenne, ¼ teaspoon
  10. Chili powder, 2 teaspoons
  11. Lime, 1 (juice and zest)
  12. Corn or Flour tortillas, small, 1 package
Pineapple Radish Salsa
  1. Pineapple (1/2 fresh, medium sized)
  2. Red radish, 1 bunch
  3. Green onion, 1 bunch
  4. Lime, 1
  5. Cilantro, ½ cup
Sun Kissed Tomato Salsa
  1. Tomatoes, 4 large
  2. Salt, 1 tsp.
  3. Onion (red), medium sized, 1/4
  4. Jalapeño pepper, medium sized, 1
  5. Cilantro (fresh), 1 cup (packed)
  6. Garlic, 2 cloves
  7. Lime, 1
  8. Olive oil, about ¼ cup
Tomatillo and Avocado Salsa
  1. Tomatillos, 6, medium sized
  2. Garlic, 2 cloves
  3. Cilantro (fresh), 1 cup (packed)
  4. Onion (white), small to medium, ¼
  5. Jalapeño pepper, small, 1
  6. Salt, 2 tsp.
  7. Lime, 1
  8. Avocados, 2
Prep
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Drain beans, rinse, and hold.
  3. Cut onion and bell pepper into dice.
Cook
  1. In a preheated skillet, add olive oil and salt and sauté onion, bell pepper and jalapeno on medium-high heat for 3-4 minutes.
  2. Add spices and continue to cook for another minute to warm up spices.
  3. Add beans and heat through for another few minutes.
  4. Squeeze lime over mixture and stir well.
  5. Build tacos with bean mixture on the bottom and some of your fresh salsa on top!
Pineapple Salsa
  1. Put diced green onion and chopped cilantro (stems and leaves) into a medium sized bowl.
  2. Add the zest and juice of your lime.
  3. To prepare the pineapple: twist off the top. Cut off the rind with a knife. Then cut the pineapple into quarters. Remove the core with your knife. Chop pineapple into dice.
  4. Slice radish into thin rounds or half-moon shapes and add to the salsa.
Sun Kissed Salsa
  1. Cut tomatoes into small dice: first slice into rounds, then into slices and then into dice. We like cutting tomatoes with a serrated knife (bread knife), as it cuts easily through the tomato’s skin.
  2. Put the diced tomatoes in a bowl and add salt to allow the tomatoes to release their natural juices while you are cutting up the remaining ingredients.
  3. Dice ¼ of the red onion.
  4. Deseed the jalapeño, and cut into small dice. The easiest way to do this is to cut down one side, like you would an apple, trying to avoid the core. Then, you can cut down the other three sides. You should be left with a stem attached to the spicy seeds. Discard the stem and seeds. Don't forget to wash your hands after handling the jalapeño! The oils from the pepper get on your skin and can sting your eyes or anywhere else you touch. Many people wear gloves when handling jalapeños.
  5. Roughly chop 1-cup cilantro leaves.
  6. Cut garlic into a fine mince.
  7. Zest and juice the lime.
  8. Drain the salted tomatoes. They should have released a good bit of juice.
  9. In a large bowl, mix the drained tomatoes with olive oil, the chopped cilantro, minced garlic, zest and juice of the lime, diced jalapeño, and red onion. Stir together well. The longer the salsa sits, the more flavor will develop.
Tomatillo Salsa
  1. Turn on your oven’s broiler to high.
  2. Wash the cilantro, lime, jalapeño pepper, and avocados.
  3. Remove the husks from the tomatillos.
  4. Rinse the tomatillos under water to remove the sticky coating. Cut them into halves, and place on a parchment or tinfoil lined cookie sheet with raised sides, and broil for 10 minutes.
  5. Peel the garlic and set aside.
  6. Measure out 1-cup cilantro, packed. Don’t fuss with picking leaves. Just rip off the tops of the cilantro. They will go in a blender, so it does not need to be perfect.
  7. Peel and cut the onion into quarters. You will add ¼ of the onion to the blender for this salsa.
  8. Deseed the jalapeño. The easiest way to do this is to cut down one side, like you would an apple, trying to avoid the core. Then, you can cut down the other three sides. You should be left with a stem attached to the spicy seeds. Discard the stem and seeds. The remaining pieces will go into the blender. Don't forget to wash your hands after handling the jalapeño! The oils from the pepper get on your skin and can sting your eyes or anywhere else you touch. Many people wear gloves when handling jalapeños.
  9. Juice and zest the lime.
  10. Put all the ingredients in a blender, except the avocado, and blend until chunky. Add diced avocado and gently mix. Enjoy!
JoyFoodly http://www.joyfoodly.com/

Filed Under: Meatless Monday, Seasonal Recipes Tagged With: dinner, Homemade Salsa, lunch, Pineapple, radish, Taco Tuesday, tomatillo, tomato

Terrific Tomatillo and Corn Potato Salad–what to make for your 4th of July BBQ

Jun 29 by Chef Hollie Greene Leave a Comment

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top shot tomatillo-medium-0

I often daydream about the creamy potato salad my grandmother was known for. It was totally Southern. Slathered in Duke’s mayonnaise (the only suitable brand), the balance of sweet pickle with bites of yellow mustard all came together for the perfect picnic salad. Well, except on those painfully hot summer days.

vinaigrette tomatillo-medium-5

Over the years, I’ve found other ways to enjoy potato salad, especially while teaching kids healthier options. We make homemade vinegar based dressings to dress our hot red spuds, adding some chopped green onion for bite and some fresh herbs for brightness.

6-29 tomatillo image

But I had never ever thought of making a Mexican potato salad. That was way beyond my potato salad comfort zone. That is, until I discovered tomatillos while cooking in California. Last summer as I was building the Joyful 12, I realized that tomatillos were a summer favorite in the local markets. I was shy to also admit that I knew nothing about them other than the fact that I loved their zingy flavor in green sauces and pre-made tomatillo salsas. But that all changed when I wanted to teach kids how to love them. I mean what’s more fun than a sticky green tomato that grows in a husk?

ingredient shot tomatillo-medium-1

So I dove in and conducted a thorough internet search before jumping into my test kitchen. Here’s what I discovered. I’d been missing out all this time. Almost like a painter that’s short a primary color in their palette, I found tomatillos to be a primary summer flavor enhancer.

6-29 blanching roasting shots

Plus, for the busy families I teach and the kiddos that cook with me, keeping it simple when introducing new ingredients is a priority. Tomatillos turned out to be amazingly easy to work with. Literally, within 2 minutes of being blanched in salty boiling water, they cook enough to release their bright citrus flavors. And roasting them is just as easy–cut in halves and broiled for 10 minutes to char the skin. You don’t even need to remove their seeds!

guacamole shot tomatillo easy 6

I started putting them into everything…guacamole, chili, and especially my potato salad vinaigrette! But just to keep things slightly Southern, since that’s how I’ll always view a good potato salad, I threw in some crunchy summer corn to make my potato salad even sweeter.

with corn in bowl tomatillo-medium-6

For your 4th of July celebrations, feel good knowing our potato salad is mayo free, gluten free, and boring free–especially for those hot summer celebrations! Wishing you and your family a safe and joyful celebration on our nation’s Independence Day. -Chef Hollie

If you want to learn how to make more recipes with tomatillos, and our other eight vegetables we’re exploring this summer in the Joyful 12 learning lab, join us.

Terrific Tomatillo and Corn Potato Salad
2015-06-23 13:51:32
Serves 4
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Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. small red potatoes, about 2 lbs
  2. tomatillos, medium sized, 3
  3. lime, 1
  4. cilantro (fresh), 2 cups
  5. olive oil, 1/3 cup
  6. dijon mustard, 2 tsp
  7. ground cumin, 1/2 tsp
  8. salt, 4 tsp (divided)
  9. green onions, 1 bunch
  10. corn on the cob, 2 cobs
  11. black pepper, 1/4 tsp
Prep
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Wash all produce.
  3. Place potatoes, whole, in a pot and cover with cold water. Add one teaspoon salt to the cold water. Bring water up to a simmer. Once the water starts simmering, start your timer for 15 minutes.
  4. To blanch the tomatillos, bring four cups salty water (about 1 1/2 teaspoons salt) up to a boil, in a separate pot. While you are waiting for the water to boil, peel the husks from the tomatillos and rinse the sticky substance off under cold water.
  5. When the salty water is boiling, place the whole, peeled tomatillos in the water for two minutes. Set up an ice water bath.
  6. Remove tomatillos and shock in the ice water bath. Set aside.
  7. Cut corn off cob into a large bowl.
  8. For the green onions, pull out three and cut off the white bottoms. You will use them to make the vinaigrette. Cut the remaining green onions, green and white parts, into thin slices and add to the corn.
Cook
  1. After fifteen minutes of cooking, test the potatoes with a knife to see if it can easily enter the potato.
  2. Drain from water and cover with a towel. They will stay warm and keep steaming while you make the vinaigrette.
  3. Make the vinaigrette: put into a blender the blanched tomatillos, juice and zest of the lime, cilantro, olive oil, dijon mustard, cumin, ½ teaspoon salt, and the white bottoms of three of the green onions.
  4. Pulse in the blender until smooth. Add to the corn and green onions in the bowl.
  5. Cut the potatoes into quarters, once they are cool enough to touch.
  6. Toss potatoes with corn, green onions, tomatillo vinaigrette, another 1 teaspoon salt and ¼ teaspoon of pepper.
By Chef Hollie
JoyFoodly http://www.joyfoodly.com/

Filed Under: Enthusiastic Eater Tagged With: avocado, salad, summer, tomatillo

How to Stretch a Meal into Multiple Meals

Aug 21 by Chef Hollie Greene Leave a Comment

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chili-three-ways

Even the best cook struggles with limited time each week to make the home cooked meals they want to make and still get everything on their checklist done. With school back in session, your family may also be experiencing this feeling of time shortage. That’s why when you do cook, it’s important to make it count for not just one meal but multiple meals that you can easily throw together.

Enter my Tomatillo White Bean Chili. Making this one filling dish will help you feel like your time was well spent, especially when you’re breezing through days two and three meals that will require no more than a little imagination. Here’s how this one dish is an ideal foundation for multiple meal planning and how you can apply these same principles back in your own kitchen.

Time:

  • Brown rice does take time to cook, around 30-40 minutes, but it’s worth it. As a nutritious whole grain that can be used as the foundation of numerous dishes, cook extra so you’re only having to watch the clock once during the week to make this hearty starch.
  • The flavor base of this chili uses the blender to chop everything instead of manual hand chopping. This sauce is also great over fish, mixed into guacamole, or as a dressing for a potato salad. Once you make it, go ahead and make extra and use it multiple ways.
  • Look for other shortcuts like frozen vegetables when you don’t have time to buy fresh, and organic canned beans when you don’t have time to soak and cook dried beans, as we use in this chili recipe.

One of the tricks of making one meal last is that your family must love the flavor components of the original dish. This chili hits all the familiar take-out flavor notes.

Flavor:

  • Tomatillos, garlic, onion, jalapeno, lime and cilantro as our flavor base will remind your family of their favorite Mexican take-out dishes. When you decide to make an anchor dish that you’ll transform into multiple meals, start with a base you know every member of the family will like.
  • Another flavor base I use often is onion, garlic, crushed tomatoes (Italian in a box), hot red pepper flakes and a little white wine. From this base, I can throw in shrimp and serve it over quinoa, or I can toss a little ground turkey or grass fed beef in and create a fast and yummy pasta dish.

Instead of worrying about your family turning their noses up at leftovers, turn day two and three meals into fun flavor adventures where the kids, young and small, feel they are making choices in building a dish that will delight their unique taste buds.

Fun Toppings as Options:

  • Probably the most important aspect of day two and three meals is a bar of options that mix in the new with the leftover. Even the first night you serve the chili, give a few extra options, like purple cut cabbage for crunch, hot sauce or salsa on the side, shredded cheese and sour cream. This way, each member will feel they can build their dish exactly how they want it.
  • Day two and three options like a taco salad or stuffed burrito follow the same logic. Why not take some leftover blue corn tortilla chips and crush them with your hands as a fun salad topping that’s crunchy? Green onions, extra herbs, and other sauces you may find in your refrigerator that you know your family already love can also be great toppings.

Here are my two favorite ways to use leftover chili for my family’s meals. I hope you fall in love with my late summer Tomatillo White Bean Chili for your back-to-school menu planning. As the chief family cook, don’t forget that you deserve nights off, too. When you challenge your family to use their imagination from what you already have on hand to build a beautiful plate with color, crunch, and flavor, you can relish in the hard work you’ve put into getting them to their leftover masterpieces!

three-ways

If you’re looking for ways to make planning your weekly family meals a little easier and time efficient, join me in my Joyful 12 Kitchen Learning Lab for a year of eating in season. You’ll be able to explore and cook 144 recipes making 48 vegetables and fruits sing with flavor, access video tutorials for prepping produce quickly and with imagination, and join a community of families just like yours who are passionate about feeding their loves ones well.

Tomatillo White Bean Chili
2014-08-18 17:48:07
Serves 4
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
  1. tomatillos, 4 medium sized
  2. garlic, 2 cloves
  3. cilantro, 1 cup (packed)
  4. onion (white), medium sized, 1/2
  5. jalapeño pepper, medium sized, 1
  6. salt, 2.5 tsp
  7. lime, 1
  8. olive oil, 2 TBS
  9. chili powder, 2 TBS
  10. ground cumin, 1 TBS
  11. navy beans, 2 cans (15 oz size)
  12. green bell pepper, 2
  13. corn kernels, frozen, 1 bag (10 oz size)
  14. water, 2 cups
  15. brown rice, 6 cups cooked
  16. cheddar cheese (organic), 4 oz (optional topping)
  17. sour cream, 1/2 cup (optional topping)
Prep
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Wash all produce.
  3. We like to serve this chili over brown rice. You can also choose to eat it plain. If you’re making brown rice, we recommend cooking two cups dry, to yield six cups cooked. Follow the instructions on the package of the rice you’ve purchased. Put the rice on early while you are preparing the chili, so they’ll be done at the same time.
  4. Turn on your oven’s broiler to high.
  5. Remove the husks from the tomatillos.
  6. Rinse the tomatillos under water to remove the sticky coating. Cut them into halves, and place on a parchment or tin foil lined cookie sheet with raised sides, and broil for 10 minutes.
  7. Peel the garlic and set aside.
  8. Measure out 1 cup cilantro, packed. Don’t fuss with picking leaves. Just rip off the tops of the cilantro. They will go in a blender, so it does not need to be perfect.
  9. Peel and cut the onion into two halves. One half will go into the blender as well, so go ahead and quarter it to make it easier to blend.
  10. Deseed the jalapeño. The easiest way to do this is to cut down one side, like you would an apple, trying to avoid the core. Then, you can cut down the other three sides. You should be left with a stem attached to the spicy seeds. Discard the stem and seeds. The remaining pieces will go into the blender. Don't forget to wash your hands after handling the jalapeño! The oils from the pepper get on your skin and can sting your eyes or anywhere else you touch. Many people wear gloves when handling jalapeños.
  11. Juice and zest the lime.
  12. Cut the bell pepper into medium sized pieces.
Cook
  1. In a blender, add the broiled tomatillos, garlic, cilantro, onion, jalapeño pepper, salt, and the zest and juice of the lime. Pulse until chunky.
  2. In a large soup or stew pot, heat two tablespoons olive oil on low heat with the chili powder and cumin for 2-3 minutes to warm up the spices. Keep an eye on them, as we want to warm the spices, but not burn them!
  3. Turn the heat up to medium high and add the chopped green bell peppers. Sauté for 5 minutes, stirring the peppers every so often to help them brown.
  4. Add the navy beans (drained from their juices and rinsed under water), tomatillo sauce, water, and frozen corn and stir together in the pan.
  5. Bring up to a simmer to help all the flavors come together.
  6. Cook uncovered on medium-low heat for 30 minutes.
  7. We like to serve our chili over cooked brown rice topped with shredded cheddar cheese and a spoonful of sour cream or guacamole. It’s also great the next day on top of a bed of salad greens for a crunchy taco salad, or as the filing of a veggie burrito.
Notes
  1. Culinary note: even as this recipe has a long list of ingredients, it’s really easy to prepare. It just takes time. The first seven ingredients will go into your blender to make an amazing tomatillo sauce. The rest of the chili is a breeze. This recipe suggests serving the chili over pre-cooked brown rice. A great shortcut is to use up extra rice from take-out. Otherwise, you will need to cook 2 cups dry brown rice to yield the 6 cups cooked this recipe is created for. Follow the cooking instructions on the rice packaging.
  2. Note on Substitutions: If you don’t like green bell pepper, use red or orange or just leave it out, but do throw in another green summer veggie you’d enjoy. We use frozen corn (to save time) , but two ears of fresh summer corn would be even better! If you want to use quinoa instead of brown rice, that’s a great time saving option and would be delicious.
  3. How to add protein: this chili is so flavorful and filling as is! If you want to add extra protein in addition to the beans, some grass-fed organic ground beef sautéed in olive oil, salt, pepper, and a little chili powder is a great addition.
JoyFoodly http://www.joyfoodly.com/

Filed Under: Seasonal Recipes Tagged With: bell pepper, corn, gluten free, nut free, summer, tomatillo, vegan, vegetarian

Tomato Lover’s Pasta Salad

Jul 21 by Chef Hollie Greene 1 Comment

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tomato-lovers

I used to be perplexed by tomatillos. I loved eating them in restaurant dishes, but I’d never taken the plunge to explore them in my own kitchen. When it comes down to it, even chefs can get into a cooking rut. But that all changed this summer, when I decided to put tomatillos on my Joyful 12 lineup of nine veggies I’d be exploring with families in my kitchen learning lab. If I was going to teach families how to love cooking with tomatillos, then I’d learn alongside them.

tomatillo-veg

Tomatillos are just another variety of tomato. They are a green tomato variety that hails from Central America. Since I already loved all types of summer tomatoes, I approached my exploration of tomatillos with the expectation that I’d love them, too. And boy did I ever! Tomatillos have a beautiful flavor, with a balance of delicate acid and brightness that I adore. What’s even more exciting is that in just ten minutes under the broiler, their natural flavors explode, turning a simple green tomato into a flavor powerhouse.

So if you’re looking for an amazing Meatless Monday dish to cook for your family tonight, or just want to bring a side dish to your summer picnic that everyone will adore, I’ve got three great reasons why you should put this Tomato Lover’s Pasta Salad into your summer rotation:

  1. It’s packed full of summer veggies: tomatoes, corn, green beans, and even tomatillos.
  2. It’s fast and easy: the corn and tomatoes are raw, requiring no cooking, and the green beans are blanched in the same cooking water as your pasta, requiring less clean-up of pots and pans.
  3. The vinaigrette can be used in other dishes: the ingredients in my vinaigrette make up a simple recipe I use again and again, adjusting slightly when needed (adding a jalapeno, for example). It’s my base for making my Joyful 12 tomatillo recipes zip with brightness.

When it comes to simple summer meals or side dishes, we all want fast and easy methods we can rely on again and again. This summer, I’ve found my flavor friend in the kitchen, tomatillos. I hope you’ll learn to love them, too!

tomatillo

tomatillo-2

tomatillo-3

If you want to learn how to make more recipes with tomatillos, and our other eight vegetables we’re exploring this summer in the Joyful 12 learning lab, join us.

tomato-lovers-pasta

Tomato Lover's Pasta Salad
2014-07-18 15:57:46
Serves 4
Save Recipe
Print
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. tomatillos, medium sized, 4
  2. garlic, 2 cloves
  3. cilantro, 1 cup (packed)
  4. onion (white), medium, 1/2
  5. lime, 1
  6. salt, 2.5 teaspoons (divided)
  7. olive oil, 3 tablespoons
  8. green beans, 2 large handfuls
  9. corn on the cob, 1
  10. cherry tomatoes (red, orange, or yellow), 1 pint
  11. fusilli pasta, gluten free, 8 oz box
Instructions
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Wash all produce.
  3. Turn on the broiler in your oven to high.
  4. Bring eight cups of water and ½ tablespoon salt to a boil. You will use this water to blanch the green beans and then cook the pasta.
The next steps are for the vinaigrette
  1. Remove the husks from the tomatillos, rinse under water to remove the sticky coating, and cut into halves. These will be broiled.
  2. Peel the garlic and set aside.
  3. Measure out 1 cup cilantro, packed.
  4. Peel and cut the onion into two halves. Only ½ goes into the vinaigrette.
  5. Juice and zest the lime.
  6. Place garlic, onion, lime juice, cilantro, olive oil and 1.5 teaspoons salt in a blender. After you broil the tomatillos, you’ll add them and blend together.
For your pasta veggie prep
  1. Cut the raw corn off the cob, in a large bowl, so the kernels don’t fall out everywhere.
  2. Cut the cherry tomatoes into halves, or you can leave whole. Add to the bowl with corn.
  3. Remove the woody stems and cut green beans into bite sized pieces. These will be blanched first before being added to the bowl with corn.
  4. Set up an ice water bath (bowl with ice and water) next to the pot of boiling water.
Cook
  1. Place cut tomatillos on a parchment or tin foil lined cookie sheet with raised sides, and broil for 10 minutes. When they are finished broiling, add them to the blender with the remaining vinaigrette ingredients and blend until smooth.
  2. Place the green beans in the boiling salted water for two to three minutes. Then, shock in the ice water bath for about 30 seconds. Drain green beans and put into the bowl with the cut corn and tomatoes.
  3. Bring the pasta water back up to a boil and cook the pasta, according to the package instructions (about 6-9 minutes for gluten free pasta).
  4. When the pasta is ready, drain from cooking water and rinse. Add to the bowl of veggies.
  5. Toss the blended tomatillo vinaigrette with pasta and veggies, plus 1 teaspoon salt.
  6. Serve with extra cut up cilantro to garnish.
JoyFoodly http://www.joyfoodly.com/

Filed Under: Seasonal Recipes Tagged With: corn, dinner, green beans, lunch, summer, tomatillo, tomato

Hey, I’m Chef Hollie!

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