(from the rebar cookbook) 1/2 lb tomatillos 1/2 lb zucchini 1/2 lb cucumber 1 green pepper 1 bunch scallions 4 garlic cloves 2 jalapeno peppers 1/2 cup olive oil 1/4 cup rice wine vinegar 1/4 cup basil, parsley, cilantro juice of 3 limes 1 tsp salt 1/2 tsp pepper 1 cup sour cream zest of
1/2 lb. of tomatillos 2 hot green chili pepper 2 cloves of garlic ½ cup chopped sweet green pepper ½ cup chopped onions ½ cup chopped carrot (use purple carrot to turn your salsa purple!) ¼ cup of juice (apple, orange…) ¼ cup cider vinegar ¾ tsp Pickling salt ½ tsp each: cumin and oregano
Mmmm. . . buttercups are my favourite squash. Dry, thick, flavourful flesh is perfect for this stuffed squash. I brown sausage meat with a few onions or leeks, a grated carrot and 1-2 sticks of celery. Add a handful of cranberries and stuff the mixture into the carved buttercup (cut top open, scrape the seeds