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Salsa verde is made from the green tomatilloberry, which is not a tomato. Photo byHannah Kaminsky | THE NIBBLE. We’re a nation of salsa lovers; but much of that is salsa roja, red salsa. In Mexico, the land from which we obtained our love of salsa, it’s the opposite. Only the northern states of…
Continue reading “TOP PICK OF THE WEEK: Chef Gerard & Chuck’s Salsa Verde”
A recipe for Salsa Verde, made with tomatillos, and used as a sauce as well as a dip.
We’re halfway through January. How’s the New Year’s resolution to “eat healthier” working for you? We’re here to help with another way to make easy, healthy recipes for dinner. This tip turns plain grilled, poached or roasted proteins into glamour dishes. (See Part 1 and Part 2.) The photo shows pan-sauteed catfish, but you can…
Continue reading “TIP OF THE DAY: Easy Healthy Recipes, Part 3”
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