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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Roasted Tomatillo Salsa Recipe with Cilantro and Jalapeno
Roasted Tomatillo Salsa Recipe with Cilantro and Jalapeno
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.
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Feta Stuffed Pepper
Feta Stuffed Pepper
Preheat oven to 390°F. Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined. Using a small spoon, stuff the cheese mixture into the peppers to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper. Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften.
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Skillet Corn with Peppers and Onions
Skillet Corn with Peppers and Onions
In a large skillet melt butter. Add peppers and onion; sauté for 3 to 4 minutes, or until the onion is translucent.
Add the fresh corn kernels, salt, and ground black pepper.
Cook, stirring, for 3 minutes; stir in fresh chopped parsley.
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