1/4 cup extra-virgin olive oil, plus more to taste
1/4 teaspoon honey, optional (skip or replace with agave if vegan)
For the portobello sliders:
8 small portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Pepper, to taste
8 slider buns, toasted
1 tomato, sliced
1/2 cup microgreens
Freshly ground black pepper
Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).
Make the sliders. Heat a grill or grill pan to medium heat.
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.
Please volunteer at the site. The Core group are all volunteers and we need help to run the site. Each member is obligated to volunteer for one 2 hour shift. It isn’t a big time commitment, we’ll really appreciate your help, and it’s fun!
Off the soapbox now. Lots of members have been asking me about this – what the heck does one do with tomatillos? Aside from salsa verde, there are all sorts of opportunities to use tomatillos. Today’s recipe is for a great chicken soup. You’ll love it!
2 bonelss skinless chicken breasts, pounded thin
1 onion, chopped
1 lb tomatillos, chopped
2 hot peppers, seeded and minced
4 cups chicken stock
1/4 tsp cayenne pepper
1/2 tsp hot pepper sauce
2 TBS chopped fresh cilantro
1/4 cup sour cream (optional)
Heat oil over high heat in a large saucepan or dutch oven. Saute chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
Add onions and garlic to the saucepan, and saute until golden.
Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Puree the sauteed vegetables in batches in a blender or food processor. Return to the pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
Slice the chicken into thin slices, and then shred. Stir into the soup. Season to taste with salt and pepper.
When you re ready to serve the soup, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a cilantro leaf, and serve immediately.
HELPFUL HINT: This is very good with crusty bread or tortilla chips, if you’re a purist.
I hope you enjoy this recipe. I will be away for the next two weeks, so no recipes.
Wow, the weather has been so intense this past week! I hope the temperature and the humidity are going to be falling. In the meantime, we can still enjoy the beautiful fresh produce.
Today, I have a recipe I picked up in my travels. This one’s a Chinese dish, made with eggplants, spinach and garlic. It’s easy and delicious.
CHINESE EGGPLANT WITH SPINACH AND GARLIC
2 lbs white or purple eggplants
3 TBS peanut or safflower oil
2-4 cloves garlic, chopped
1 bunch spinach, washed and roughly chopped (it’s ok to leave water on the leaves)
1 bunch parsley or cilantro, chopped
Week 13, and we’re headed toward Fall, which means even more and heavier vegetables. If you have a carrier with wheels, this is the time to bring it to the CSA for pickup. We are getting tomatillos this week, and people always ask me what to do with them. Here’s a recpe for roasted tomatiloo salsa. It can also be used as a sauce for chicken, fish or vegetables.
ROASTED TOMATILLO SALSA
1 lb tomatillos (about 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
2 serrano chiles, halved, seeded
1 TBS olive oil
1 tsp salt
1 cup (loosely packed) fresh cilantro leaves
1. Preheat oven to 375°F.
2. Toss everything except the cilantro together.
3. Spread the mixture on a baking pan or in a glass baking dish.
4. Roast in the oven until the tomatillos and the onion are very soft, about 1 hour.
5. Transfer everything to a food processor or blender and add the cilantro. Puree until almost smooth.
6. Chill or serve at room temperature.
This will keep in your refrigerator for up to a week. Enjoy, and have a delicious week!