RECIPE: Roasted Tomatillo Salsa

RECIPE: Tomatillo Salsa #garden #homemade #verde

Fresh tomatillo salsa is one thing I live for every year. I plant tomatillos in my garden and eagerly wait for September to come when they are finally ripe and ready to pick. If James and I don’t immediately devour it all with chips, I like to make chicken enchiladas or even this delicious soup.

RECIPE: Tomatillo Salsa #garden #homemade #verde

Roasted Tomatillo Salsa
 
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Author:
Recipe type: Condiment
Cuisine: Mexican
Ingredients
  • 20-30 tomatillos, sliced in half
  • 3 jalapeños, stems cut off
  • 5 whole garlic cloves, peeled
  • 1 small white onion, chopped
  • Juice of 1 lime
  • ½ cup cilantro
  • Salt and pepper (to taste)
Instructions
  1. Turn your oven broiler on high and line a baking sheet with foil.
  2. Arrange the tomatillos, cut side down, on the baking sheet. (I filled the entire baking sheet with tomatillos). Place in oven about 4" below broiler, and cook 4-6 minutes or until tomatillos begin to blacken.
  3. Remove from heat and transfer to a blender or food processor. If using a food processor, be careful not to overfill (I made my salsa in two batches).
  4. Pour liquid off baking sheet and place the jalapeños and garlic cloves back into the oven and broil for another 4-6 minutes.
  5. Add onion, lime, roasted jalapeños and garlic, and cilantro. Blend until mostly smooth. Add salt and pepper to taste.

RECIPE: Roasted Tomatillo Salsa

What’s your favorite recipe to make with veggies from your garden?

RECIPE: Summer Veggie Pizza

RECIPE: Summer Veggie Pizza #homemade #garden
Homemade pizza is often a weekly staple at my house. I found a dough recipe I love and can often find many combinations of toppings just by emptying our refrigerator. Every summer, I look forward to harvesting my garden vegetables for my favorite summer veggie pizza. Even though summer is usually the time of year that we wean ourselves from homemade pizza since it’s way to hot to turn on the oven, I eventually can’t resist baring the heat for a homegrown, homemade pizza.

The trick to my homemade pizza (aside from the garden harvest toppings) is the sauce. I use a combination of tomato paste, sriracha, and pesto. The combination is so dang delicious!

RECIPE: Summer Veggie Pizza #homemade #gardenNow, for the dough recipe, which I originally found in the book, The Bread Bible. I’ve used this recipe so many times I’ve got it memorized. It’s simple and delicious!

Basic Pizza Dough
 
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Author:
Recipe type: Bread
Serves: 6
Ingredients
  • 1 teaspoon active dry yeast
  • 1 cup warm water
  • ½ cup semolina flour
  • 2 cups bread flour
  • 2 tablespoons garlic powder
  • 1 tablespoon basil
  • 1 teaspoon sugar
  • 2 tablespoons olive oil (plus some extra)
Instructions
  1. In a large bowl, combine yeast and warm water. Stir until combined. Set aside.
  2. Using a food processor and the blade attachment, combine semolina flour, bread flour, garlic powder and basil.
  3. Add 1 tablespoon flour and 1 teaspoon sugar to the yeast mixture. Stir until dissolved. Then add in 2 tablespoons olive oil.
  4. Turn the food processor on and slowly pour in the yeast mixture. Process until combined. Then switch to the paddle attachment and process a minute or two more.
  5. Rinse the same bowl from the yeast mixture and pour some olive oil in to coat the bowl. Use a spatula to move the dough from the food processor into the bowl. Cover with a towel and leave on countertop to rise (about 1½- 2 hours).

Once you’re dough has risen, now comes the fun part! First preheat your oven to 500 degrees (F). Then line a baking sheet with parchment paper. Using your hands, pick up the dough, stretch is slightly (you don’t need to do too much), then place it onto the parchment. Use your hands to press/stretch the dough out, covering the parchment.

RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

Next use a spatula to spread a thin layer of tomato paste over the entire dough. Sprinkle on the sriracha and spread another layer of pesto on top. Then it’s time for the mozzeralla.

RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

Slice up your garden veggies and top your pizza. I used zucchini, tomato, basil and onion from my garden. If using zucchini, I recommend slicing them thin, placing them on a paper towel lined plate, and popping them in the microwave for a few minutes. This way they cook slightly and release a little bit of their liquid before going on the pizza.
RECIPE: Summer Veggie Pizza #homemade #garden

Bake in the oven for 12 minutes. Then let cool, slice and enjoy!
RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

RECIPE: Curried Pineapple Tomatillo Chutney

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

My neighbor gifted me a bag of pineapple tomatillos (also called ‘ground cherries’) from her garden this week, so I decided use them up and make something delicious. After doing a bit of research (you can make pies, jam, salsa, etc. with these little guys), I settled on making a batch of chutney. This was my first attempt at making chutney and boy did it turn out delicious!

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

Now a little more about the pineapple tomatillo (ie. ground cherry)- they grow much like a regular tomatillo in that they form lantern husks with the fruit inside. They’re about the size of a cherry tomato and taste sweet, much like pineapple. You can literally eat these fresh off the vine and they taste like candy!

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry
RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

Curried Pineapple Tomatillo Chutney
 
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Author:
Recipe type: Condiment
Cuisine: Indian
Ingredients
  • 2 cups pineapple tomatillos
  • 1 small onion, chopped fine
  • 1 clove garlic, minced
  • ½ cup sugar
  • ½ cup honey
  • ¼ cup apple cider vinegar
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
Instructions
  1. Saute onion and garlic in a bit of olive oil until slightly caramelized.
  2. Combine honey and sugar in a saucepan and bring to a boil. Then add in the cooked onions, pineapple tomatillos, vinegar, curry powder and mustard seed. Simmer for about 20 minutes or until mixture has thickened slightly.
  3. Allow chutney to cool, then pour into a glass jar and refrigerate.

I can’t wait to try this chutney served over pork and rice. You could also use this with your favorite curry recipe or other indian food, or even in a grilled cheese sandwich!

RECIPE: Curried Pineapple Tomatillo Chutney
RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

What new recipes are you experimenting with your garden harvest this year?

DIY: Seed Sling-Shot + Free Template

DIY: Seed Sling-Shot + Free Template
Now, a typical person might throw away the scrappy evidence of a long week of paper making… but no one said I’m typical. My most recent batch of paper contains wildflower seeds, so I decided the scraps would make lovely confetti (and grow, too!)

Using this video tutorial, I made an origami pop-up box perfect for storing a small stash of confetti or flower seeds.

DIY: Seed Sling-Shot + Free Template
I used paper that already had colored pattern on one side, and as an added “bonus”, I printed a corny poem and a thank you message in the box.  So all the people who get one will know to “pull the flaps, fling, and make it bloomy.” I closed each box with a piece of ribbon.

I’m sure you can come up with something less silly- so I’m giving you a pdf template* you can add your own wording to. Click the image below, and go to town!

The template is 8.5×11 inches, and you can resize if you need to. Make sure to use light-weight paper, and fold the printing into the box while you’re working.

SLINGSHOTTEMPLATE

*After you save the file to your desktop, you should be able to open and edit the file in Adobe Reader. If you don’t have Reader, it’s available for free here.

RECIPE: Oregano Pesto + Giveaway Winners!

RECIPE: Oregano Pesto #homemade #garden #pesto
Last year I planted some spicy oregano in my garden. I didn’t touch it after planting last season, but this year it grew so huge it was taking over my garden box! So I decided to cut the whole thing down and make a big batch of pesto with the harvest.

This recipe is delicious and doesn’t last long at my house. We eat it on eggs, pasta, pizza, potatoes, and even grilled cheese sandwiches. It’s just as good, (if not better) than your typical basil pesto and the perfect solution to harvesting your gigantic oregano plant.

5.0 from 1 reviews
RECIPE: Oregano Pesto
 
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Makes about 1 cup
Author:
Recipe type: Condiment
Ingredients
  • 1 cup lightly packed fresh oregano leaves
  • 1 cup lightly packed fresh parsley
  • 2 chopped scallions
  • 1 clove garlic
  • 1 tbsp walnuts
  • Zest and juice of ½ a lemon
  • ⅓ cup grated parmesan
  • ¼ cup olive oil
  • Pinch of red chili flakes
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients in a blender or food processor. Puree until smooth. Drizzle in a little more olive oil if you like.

 

RECIPE: Oregano Pesto #homemade #garden #pesto

Giveaway Winners

Thank you so much to everyone who participated in our very first giveaway! Now, without further ado (drumroll please), the winners of the official A-I-M Swag Kit are:

Katie, Anne & Whitney

Congratulations! We will be contacting the winners today with more info. Thanks again!