Zucchini Tomatillo Bisque

/

2 Tbsp. vegetable or olive oil
2 Tbsp. butter
2 cloves garlic, chopped
2 onions, chopped
6 medium zucchini, chopped or grated
2 anaheim chilies, roasted, peeled, seeded, and chopped
1 jalapeno chile, de-stemmed, seeded, and chopped
6 tomatillos, husked and chopped
6 cups stock
5 corn tortillas
1-2 Tbsp. lime juice
1/3 cup chopped cilantro leaves
salt and pepper

Optional Garnishes:
sour cream
crumbled tortilla chips
cilantro leaves

In a large saucepan, heat oil and butter, add garlic and onions and saute until softened. Add zucchini, chiles, and tomatillos, stirring until coated and heated through. Add chicken stock; bring to a boil, then cover and simmer for about 20 minutes or until zucchini is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until smooth. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream adn a few crumbled tortilla chips and cilantro leaves. This is a very thick soup; if you prefer it thinner, stir in a little more stock before serving. Makes about 10 cups.

From: More Recipes from a Kitchen Garden

Tomatillo Salsa

/

12 tomatillos
2 whole jalapenos, stems removed
2 cloves garlic, minced
2 Tbsp. chopped cilantro
2 Tbsp. lime juice
salt to taste

Place tomatillos and jalapenos in a small saucepan with enough water to cover. Simmer for about 4-5 minutes. Drain and place in a food processor or blender with the garlic, cilantro, and lime juice. Process until coarsely chopped. Add salt to taste. Makes 1 1/2 cups.

From: More Recipes from a Kitchen Garden

Tex-Mex Casserole

/

4 ears fresh corn
1/4 cup butter
3 medium onions, thinly sliced
6 medium zucchinis, thinly sliced
1 large tomato, seeded and chopped
1 cup fresh tomatillos, diced
2 Anaheim chiles, seeded and chopped
1 1/2 tsp. fresh oregano
salt and pepper to taste
1 cup grated Monterey Jack or Cheddar cheese

Preheat oven to 350 degrees. Using a very sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespon of the butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon of the butter and saute the tomato and tomatillos for 3-5 minutes. Lightly grease a large casserole. Combine all the vegetables together, including chiles; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with the remaining tablespoon of butter.

Bake the casserole, covered with a lid or foil, for 30 minutes. Then run it briefly under the broiler to brwn the top. Serves 4-6

 From: Recipes from a Kitchen Garden

Salsa Verde

/

1 pound tomatillos
1 pound poblano chilies
1 yellow onion
8 serrano chilies, stemmed
6 garlic cloves
1/3 cup chopped cilantro
1 1/2 Tbsp. freshly squeezed lime juice
1 tsp. sherry vinegar
1 tsp. molasses

Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until soft and skins are slightly blackened. Set aside. Grill poblanos until skins are evenly charred. Place in plastic bag and seal. Set aside. Peel onion and slice into thick rounds. Grill until soft and slightly blackened. Peel grilled chilies. Place all ingredients in food processor; pulse until salsa is mostly smooth, but still a bit chunky. Serve with corn tortilla chips. Four cups.

 From: Jill Watson, Taqueria Gila Monster Restaurant