Tomatillo Lime Dressing

Tangy, fresh, quick, and healthy! This could just as easily be a salad dressing or a salsa. We love it on tacos and burritos.

4 large tomatillos (these are small green tomatoes in a husk. Choose light green ones that are bursting from the husk)
1 jalapeño, seeded if you like it mild
1/2 bunch of cilantro
Handful of fresh spinach (for color and why not?)
2 T lime juice
1 cup plain greek yogurt or sour cream
1 clove garlic
1/2 tsp salt

1. Husk and wash the tomatillos very well. Quarter them.
2. Place all ingredients in a food processor and process until smooth about 1 minute. You can use a blender if you have an amazing one but most blenders will not work.

Chunky Guacamole

If you could only eat one thing ever, what would it be? If you were stranded on an island with one food, what would it be? My answer to all these types of questions is always:

                                                                            AVOCADO 

And the only way to make it even better, is to mash it up and eat it on a chip. I couldn't live happily without it.

Chunky Guacamole Recipe

serves 1

just kidding....maybe

3 Avocados, choose ones that are dark in color all over and give nicely when pushed but do not leave   

an imprint.

1 small Roma tomato, insides removed and diced

1 1/2 tsp finely minced shallot (see Raspberry Vinaigrette recipe for more info on what these are)

1 T minced fresh cilantro

1/2 tsp salt

1 tsp lime juice

1. Halve avocados by starting with the middle of your blade at the top and slicing down until you hit the pit. Rotate the avocado around the knife until you have made a complete cycle. Twist halves and pull apart. Remove the flesh with a spoon and place in a shallow bowl.

2. Mash as much of the avocado with a fork as you desire. You can leave it chunky if you like. Add remaining ingredients and stir. 

3. Sometimes I cheat by simply mashing the avocados with 1/2 cup of my Pico de Gallo. You really can't go wrong.

yum

Pico de Gallo

Of all my recipes I have been most proud of this one. It has changed over the years and I never measure  the ingredients so it is a little different every time. I am not proud to say that this has caused marital disagreements in my friends but is by far my most requested recipe.

4 Roma Tomatoes
1/2 yellow onion
1-2 jalapeños
1/2 bunch of fresh cilantro
1 1/2 cups V8 juice (Low-Sodium, Regular, or Spicy)
juice from 1/2 lime
1/4 tsp pepper
1/4 to 1/2 tsp salt depending on V8
1/2 tsp cumin
1/2 tsp granulated garlic (NOT garlic salt)

1. Wash all vegetables. Cut tomatoes by first slicing in half lengthwise, removing the inner seeds and juices, and dicing evenly. Add to bowl

2. Dice 1/2 onion finely and add. Prepare jalapeños the same way as tomatoes above but leave seeds remaining for more heat if desired and add to bowl. Chop cilantro, measuring about 1/2 cup and add to bowl.
TRICK-Here's a cilantro chopping trick I learned from my cousin, Amy, and improved upon slightly:
   a. Wash cilantro well
   b. Cut off stems in one chop
   c. Add leafy parts of cilantro to a wide-mouthed but shallow cup. Using scissors, cut up cilantro.
   d. Fill cup with water...as it fills, the stems will float to the top and you can remove them.
   e. Drain water and scoop cilantro out with a dry paper towel.

3. Add remaining ingredients to the bowl and stir. Leave at room temperature to heighten flavors, but store in refrigerate for up to 3 days.

4. Be prepared to get addicted.