Salsa de Tomatillo

These happy little tomatillos appeared in our CSA basket this week. I had no idea what to do with them, so I started searching around the internet and immediately came up with a bunch of great recipes for tomatillo salsa.

What a perfect way to get to know these little guys! Their slightly sweet and tangy flavor is perfectly displayed in this fresh and zesty salsa. Perfect as a snack with chips, or get more creative and use it as a sauce for grilled chicken or fish. Or make a meal of it with Green Chicken Chilaquiles!

Salsa de Tomatillo
from AllRecipes.com

10 tomatillos, husked and rinsed with cool water
1 small onion, chopped
3 large cloves garlic, minced
1 teaspoon jalapeno pepper, chopped (seeds removed if you're wimpy like me)
1/3 cup chopped fresh cilantro
Salt and pepper to taste

Place tomatillos in a saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.

Drain tomatillos and allow to cool. Place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Kale Chips (?)

I started bookmarking recipes using kale about a year ago now. We get tons of it in our weekly CSA baskets, so I wanted to be prepared for this season. Lucky me, kale has grown very popular over the past year or so and is touted as one of the healthiest foods you can eat these days! So it was easier to find some great recipes out there using kale than it had been in the past.

Well, it's a good thing I had done my recipe research because what was in our very first basket of the season but a huge bunch of kale! With my new arsenal of recipes (other than just stewing it with other greens), I went to work.

I have to be honest, when I saw this recipe for the first time, I had my doubts. Kale Chips (?) - seemed a little odd to me. But I decided to give it a try.

Well, the recipe did not disappoint in the least! These were delicious! What do they taste like? They were reminiscent of some really pungent salt and vinegar chips. Nice and crispy with that satisfying crunch, and it really delivers that punch of salt and the tang of sour flavor. The mildly bitter flavor of the greens really brings it all together. The hubs and I both loved these - definitely a great way to satisfy that craving for chips without breaking your diet.

Kale Chips
from Becca of Woman with a Whisk

10-12 kale leaves, washed and dried
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Salt and pepper to taste

Preheat your oven to 400 degrees. Chop your kale leaves into 1-inch pieces, discarding the stems. Combine vinegar, oil, and seasonings in a medium bowl, Add the kale pieces, tossing until completely coated. Arrange the kale on a large baking sheet in a single layer.

Bake for about 10 minutes, until the kale is crispy and slightly golden.

Creamy-Tangy Fruit Dip

This fruit dip is absolutely addictive. My sister-in-law makes it for us on occasion, and it works great as either an appetizer, dessert, or summer afternoon snack. I was so excited that she agreed to let me blog it when she made it for Mother's Day this weekend! There was a good bit of impatience and teasing aimed in my general direction as I snapped these photos - the whole family loves this stuff - but I think you will agree, dear readers, that it was worth it.

You will not believe how tasty this dip is. Plus, you know me, friends, and you KNOW how I love an *unexpected ingredient* - check out what makes this recipe so special! Good ol' fashioned Tang!

Creamy-Tangy Fruit Dip

1 8-ounce package of cream cheese, softened
1 7-ounce jar of marshmallow cream
1 1/2 teaspoons Tang orange drink mix
Strawberries, raspberries, pineapple, whatever assortment of fruit you like

Blend the cream cheese, the marshmallow cream, and the tang until completely combined. Serve with fresh fruit and toothpicks!

Applesauce Spice, and Everything Nice

These perfect little guys are the best for popping into your mouth as you run out the door in the morning. Hot out of the oven, they fill the house with an unbelievably comforting scent of apples, spices, and homey goodness. Their edges are ever so slightly crispy, their centers are as moist and light as a cloud. You are going to

Applesauce Spice Muffins
from my Auntie Heather

1 cup butter
2 cups sugar
2 eggs
2 cups applesauce
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons allspice
1/2 teaspoon cloves
1 cup chopped pecans or walnuts, if desired
Powdered sugar

Preheat oven to 350 degrees. In a large electric mixer bowl, cream butter and sugar at medium speed. Add eggs one at a time, then add the applesauce, mixing to combine.

In a separate blow, conbine flour, soda, salt, cinnamon, allspice, and cloves. Add to the creamed mixture, stirring unti lcombined. Stir in nuts, if desired.

Fill well-greased mini-muffin tins 3/4 of the way full. Bake for 14-15 minutes.

This batter will keep for up to 1 week in the fridge. The muffins also freeze very well. Pop them straight into the freezer when they come out of the oven, then package them in freezer-safe packaging. Store for up to 3 months.

Roasted Red Pepper Hummus

Here is a wonderful spin on the traditional hummus recipe I blogged recently. The roasted red peppers give hummus a tangy sweetness, and an extra zesty spice.

Roasted Red Pepper Hummus

1 15-ounce can garbanzo beans (aka chick peas), drained and rinsed
1/2 cup roasted red peppers, drained and patted dry with a paper towel
1 clove garlic, sliced
1 tablespoon tahini
1 tablespoon olive oil
Salt and pepper to taste

Measure all ingredients into a food processor. Pulse several times to chop up the ingredients. Then process on high for 2-3 minutes, or until hummus is smooth and thick. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with fresh pita bread or pita chips.

Take a Hike

The key to the perfect trail mix is to hit that ration of sweet-n-savory right on the nose. Here, the sweet tartness of dried fruits and chocolate compliments the salty pretzels, nuts, and goldfish. The combination of textures and flavors is so satisfying - perfect for an extra energy boost on the run.

Trail mix is delightful as an afternoon snack, as a fun party snack, or for its intended purpose - to take on the trail!

Sweet 'n' Savory Trail Mix

1 package goldfish
2 cups pretzel rods
1 package roasted peanuts, salted
1 package roasted cashew pieces
1 package chocolate covered raisins
1 package dried cranberries
1/2 cup dried pineapple chunks
1/2 cup dried cherries

Mix all ingredients in a large bowl until evenly combined. Package in indivivdual servings, if desired. Enjoy!