Monday, 30 September 2013

Elmbank Garden Recipes


 We hope you enjoy these recipes from the Elmbank Garden!

TOMATILLO SALSA (SALSA VERDE)

(Serves 3 - 4)

Ingredients 
 8 medium tomaillos, husked, rinsed and quartered
2 jalapenos (or chili peppers), rinsed, sliced and seeded
1 clove garlic
1 cup cilantro
1/2 cup sweet onion
1 tbsp lime juice
1 tsp salt

Instructions
1. Put the tomatillos in a food processor or blender and blend for 10 seconds to begin to break them up
2. Add remaining ingredients and blend until liquified
3. Taste the salsa and if it's too spicy, add more lime juice to taste as well as additional salt to taste
4. Serve with fresh tortilla chips or on Mexican dishes or put in a sealed container and keep in the fridge for up to 3 days.

Tomatillos


FRESH TOMATO SALSA

(Makes 5 cups)

Ingredients
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tbsp fresh lime juice
4 tsp chopped fresh jalapeno pepper (including seeds)
1/2 tsp ground cumin
1/2 tsp salt

Instructions
1. Stir or blend the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl
2. Serve with fresh tortilla chips or on Mexican dishes, or put in a sealed container and keep in the fridge for up to 3 days.


NUT FREE PESTO SAUCE

(Makes about 1 cup)

Ingredients
1 1/3 cup loosely packed basil leaves
3 large garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
2/3 cup freshly grated Parmesan cheese
2/3 cup extra-virgin olive oil

Instructions
1. In a food processor or blender, add basil, garlic, salt, pepper, and cheese and pulse until chopped
2. With the food processor or blender on, slowly pour the olive oil in
3. Allow to blend a few seconds after you have poured the last bit of olive oil in and then stop
4. Serve with pasta or as a spread. Keep refrigerated for one week.   
 
 

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