CSA - Week 14 Recipes!

Tomatillo Salsa Verde Recipe

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

Method
1 Remove papery husks from tomatillos and rinse well.

2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.


ZUCCHINI LATKES WITH ROASTED PEPPER SOUR CREAM TOPPING

1 1/2 lb zucchini, grated
1/2 teaspoon salt
1/4 cup onion, grated
1/2 cup red bell pepper, finely chopped
4 eggs (1/4 cup)
1/2 cup freshly grated Parmesan cheese
1/2 cup milk
2 tbsp. minced fresh basil
1/2 tsp. Tabasco
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper

Grate zucchini using medium-fine grating disk of food processor or hand grater. Place zucchini in colander and sprinkle with salt. Let set 1 hour. Gently press out as much moisture as possible. Add grated onion and chopped pepper. Mix gently but thoroughly.
Combine eggs, Parmesan cheese, milk, basil, Tabasco, garlic powder and salt and pepper. Thoroughly whisk egg mixture until well combined.

Cooking instructions: Fold 1 1/4 cups egg mixture into 1 1/2 lb zucchini mixture. Combine 3/4 cup all purpose flour with 2 teaspoons baking powder; stir into egg/zucchini. Fold together gently until well blended.

Note: Adjust consistency of mixture as necessary, adding more liquid if mixture is too thick or more flour if mixture is too thin. Flour absorbs more or less moisture according to environmental humidity, so this adjustment for your conditions may be needed.

Heat 2 tablespoons olive oil in a grill or sauté pan. When hot, place a large scoop of the zucchini mixture onto hot oil. Press gently into 3-inch rounds.
Cook on both sides until golden brown (internal temperature should be at least 140°F).

Remove from pan and drain on absorbent towels. Serves 4.


Red Pepper Sour Cream Topping:

2 cups sour cream
1/4 cup red bell peppers, roasted & pureed
1/4 teaspoon salt
1/4 teaspoon black pepper

Brush peppers with olive oil. Roast peppers in a preheated 375°F oven until tender and streaks of brown appear. Combine ingredients thoroughly. Refrigerate until ready to use.

For each Portion: Serve 3 latkes with 3 tablespoons Red Pepper Sour Cream or 1 or 2 Zucchini Latkes with 2 other vegetables as a vegetable or vegetarian entrée.