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Tomatillo and Pepita Dip
Tomatillo and Pepita Dip
Ingredients:
3 fresh tomatillos – husks removed
1/2 cup shelled raw pumpkin seeds (pepitas)
2 medium cloves garlic, peeled
2 tablespoons lemon juice
1/3 cup almond oil
1/2 cup lightly packed fresh cilantro
1/2 teaspoon Murray River salt
Tortilla chips or sliced cucumber
Preparation:
1. Put tomatillos in a small pan and broil 4 to 6 in. from heat, turning once, until skins are lightly charred, 5 to 7 minutes.
2. In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.
3. In a blender or food processor, mix tomatillos, pumpkin seeds, garlic, lemon juice, olive oil, cilantro, and salt until combined but still slightly chunky. Scrape into a small bowl; add more salt to taste. Serve with chips or sliced cucumbers.
Avocado and Tomatillo Dip with Goat Cheese
Avocado and Tomatillo Dip with Goat Cheese
- 1 medium, ripe avocado
- 3 raw tomatillos, outer skins removed and coarsely chopped
- 1 1/2 tbsp fresh lime juice
- Dash or two of Busha Browne’s Pukka Sauce (adjust to taste!)
- onion powder, Murray River salt and pepper to taste
- 2 oz goat cheese, plus one ounce to sprinkle over top
Mash avocado, and add remaining ingredients, adjusting salt and pepper to taste. Top with remaining goat cheese and serve with your favorite cracker or salsa chip.
Foodieforager Finds: Chanterelles a plenty!! It was a great walk in the woods – picked these in under 15 minutes!!!
Chanterelles
Chanterelles
Dinner last night was simple – chanties and sliced onions sautéed in olive oil and butter, with a dash of Murray River Salt! So good. I love this foraging season!!!
Simple is Best - Chanterelles in Pasta
Dinner was oh so good! There is nothing like fresh picked morels, ramps, and fiddleheads tossed into hot pasta! I simply sautéed the finds in olive oil and Murray River salt! The combination (with seared Morning Star Chik’n Strips) was amazing. The corn was quite good, as well as the chopped tomato and avocado.
Morel, Fiddlehead, and Ramp Pasta with Chik'n Strips!
Breakfast: 2 cups of coffee with honey.
Lunch: Banana with Yogurt. I love bananas, and when sliced on top of plain yogurt, I like them even more. I sprinkled flax chips over top for a healthy crunch!
Dinner: Lemon Sole with Steamed Cauliflower. Lemon Sole (US wild caught) is a favorite of mine – mild with a great texture. I love when it is available. Tonight, I simply sprinkled it with Murray River Salt and fresh ground black pepper, and pan-fried in a mix of butter and olive oil. While the fish was cooking, I steamed cauliflower and when done, seasoned with Spike. When the fish was done, I plated and then squeezed fresh lemon juice over top, along with a bit of fresh chopped parsley. Really good!!!!
Lemon Sole with Parsley
Breakfast:
2 cups coffee.
Lunch: Cornmeal Mush Casserole with Italian Sausage. I sliced 8 pieces of cornmeal mush into 1/4 inch slices and pan fried with olive oil, turning when browned. While the mush was cooking, I browned a few ounces of mild Italian turkey sausage and drained. I also cracked an egg into a bowl, whipping, and in another bowl shredded an ounce of cheddar cheese. Once the mush was done, I placed 4 slices into a small casserole pan for two and sprinkled the cheese over top. I added dollops of light sour cream and followed up with 1/2 of the sausage. I then poured the egg mixture over top. We had a sliced of Boule Bakery jalapeño cheddar bread left, so tore off about 10 small pieces and pushed down into the egg mixture. 
I placed the rest of the mush and sausage in the casserole, sprinkled a bit of Zaaschila 3 Chilis Taquera Salsa over top and baked at 375 for 20 minutes. I added a bit more salsa and Murray River salt. This was amazingly good and a nice Sunday breakfast.
Cornmeal Mush with Sausage
Dinner: Turkey Tacos. We were both tired and a bit lazy, so dinner was ground turkey seasoned with chopped tomatoe, onion, garlic, and dried chilis flakes, all cooked together and wrapped in soft tacos with various additions (light sour cream, shredded lettuce, pickled jalapeno, and several hot sauces). Easy, fast, tasty!
Snack: Sesame Rice Cracker Chips and a Banana.
Breakfast: 1/2 cup coffee and 1/2 grapefruit juice, hand-squeezed.
Lunch: Open-Faced English Mushroom Egg Sandwich with Cheddar Cheese and Fakin’ Bacon. I had hard-boiled two eggs earlier in the morning, peeled and chopped. I added about 1 tbsp. to the eggs and a dash of Bacon Salt. For lunch, I toasted English muffins until lightly browned, topped with some of the egg mixture and a small amount of crumbled cheddar cheese. Placed this under the broiler for a minute or so. Meanwhile, I was pan frying in high-heat oil a couple pieces of Fakin’ Bacon until crispy. I then drained the “bacon” on a paper towel. When the egg/cheese mixture was warmed, I removed from the oven and topped with the bacon strips. Enjoyed a piece of sliced avocado on the side sprinkled with Murray River salt.
Dinner: Grouper Filet Tacos and Quinoa. I was alone tonight, and had driven most of the afternoon…..although tired, was still hungry! I had picked up grouper, so decided on tacos. I panko – crusted the filets (after halving lengthwise) and fried in a melted butter – yes butter! While cooking, lightly salted the fish with sea salt and squeezed with lemon juice. I steamed two flour tacos and placed the a piece of fish in each. I already had shredded cabbage on hand, so added a handful to both tacos. Topped with a bit more sea salt and a tsp. or so of Sudachi Ponzu. On the side I had cooked quinoa with butter and sea salt. Nice and tasty!
Snack: Banana
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