Roasted Tomatillo Salsa

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This season’s garden has been a learning lesson. First, I approached it with more pre-thought and planning than I’ve ever put into a garden. I planned seedling start dates, crop yields, test soil pH and balance, and plotted and schemed about every aspect of my would-be bounty. Now, some of that planning time was well spent. I have bell peppers for the first time ever, more arugula than I know what to do with and a gorgeous eggplant plant that I was certain I would kill immediately. All that planning, but it turns out it was a plant that I didn’t plant, didn’t tend to, and thought was a weed initially, that produced my first batch of tomatillos.

Tomatillos, aka “Mexican husk tomatoes”, are a member of the nightshade family; a group of vegetables that also include potatoes, tomatoes, eggplants and peppers. Tomatillos are originally from Mexico as the name suggests, and taste like a slightly sweeter version of a green tomato. Slightly tart and citrusy, these fruits need to be peeled out of their husk and are extremely versatile and great in salsas just like this one!

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Sunny Summer Pizza

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The summer squash are coming in at our community garden. Golden and sweet, their misshapen bodies offer some wonderful summer flavors. After excitedly harvesting several from the thicket of squash leaves, we were faced with the-“well now what?” moment. Grilled with some olive oil and rosemary, these squash are delicious but we wanted something a bit further out of the box, hence the creation of the summer sunny pizza! This light pizza starts with zesty basil pesto, and finishes with creamy fontina cheese and salty, crispy proscuitto. Sure to be a summer favorite, this makes for a beautiful weeknight dinner or an easy meal to share with friends and family.

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Bruschetta Bites

In the middle of winter I found myself missing summer sweet tomatoes. Maybe because I just (finally) cleaned out my garden plot or maybe because I’m getting excited for my new, larger plot; either way, it was tomato time. I was also in the market for a fresh appetizer to bring to a gluten-free, vegetarian friend’s party and these hit the spot. These tasty bites made for a nice addition to the night that everyone could enjoy and were very easy to make.

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Roasted beets with herbed goat cheese and crushed almonds

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I would love to tell you that this was a wildly difficult recipe requiring years of training and recipe perfection, but really, this dish is so simple I almost didn’t put it on the blog. Almost…Then I did some reflection and realized that a simple recipe can be delicious, welcome on a busy night, and, like these gorgeous roasted beets, quite beautiful.

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Grilled Portobello Mushroom Polenta

Spring is here! The daffodils are blooming, birds are chirping and it is almost time for the farmer’s markets! It’s time to hang up the skis, bust out the camping equipment and shift our meals from winter comfort food to grilled delights and fresh vegetables. My grilled portobello mushroom polenta recipe is the perfect gluten-free and vegetarian meal to celebrate the new season! This dish was inspired by a recent collaboration between the The Wynn Resort in Las Vegas and the vegan chef Tal Ronnen. These collaborators are working together to create beautiful vegan and vegetarian dishes for all their guests at the Wynn. Check out the Vegas.com link here: http://www.vegas.com/resorts/wynn/ to learn all about the Wynn hotel, read guest reviews and plan your delicious dining adventure at the Wynn! No drooling on the keyboard!

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