This salad combo was much too good for children. Romaine lettuce, fresh corn, jalapeño, peach, avocado and homemade tomatillo salsa. I also topped it with a few splashes of coconut aminos. The only thing I didn’t get from the farmers market was the avocado. #plantbased #plantstrong #vegan #veganfoodshare #nyc #nutritionschool #homemade #homegrown #healthcoach #healthylifestyle #summer #seasonal #eatclean #eatlocal #eatseasonal #eattherainbow #countnutrientsnotcalories
Tomatillo Gazpacho This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: Cheese quesadillas.
Right now. It’s happening. And there’s no better time to take advantage of it—of every single, last, bit(e). There’s truly no better—and easier—time of year to eat seasonal. Fresh fruit is literally falling from the trees and the bounty of the summer harvest is at full throttle, artfully displayed in droves at farmer’s markets in [...] | foodiecrush.com
This time of year, fresh tomatoes get all the glory. But if you look nearby, you’ll spot their green cousins: tangy tomatillos. Once hard to find, tomatillos are now available at most supermarkets—and at many local farmers’ markets. From dips and salsas to tomatillo-packed quinoa, you’ll find inspiration in these healthy recipes.
We haven’t been using the slow-cooker much this summer, with the abundance of fresh produce between our CSA & the farmers market, we have been all about salads & the grill. With work being right around the corner, it’s time …
NYT Cooking: Lobster Succotash; Used fresh cranberry beans (about 1.5 lbs in pod for 2 cups). Used tomatillo and a little extra okra. Definitely half the recipe to serve 4 for dinner. Could possibly sub sour cream for creme fraiche. Make again!