Our Fabulous Bites

A perk of the dual language program is I get to make friends with Mexicans and then have them teach me how to make their yummy inexpensive food. Today I had salsa verde, that is kind of cooked.  Another friend said she doesn't do any cooking when she makes her green salsa so I will have to try both and see what I prefer.  For now, you get the 'cooked' recipe. I like to have a jar of this in the fridge that I can top on a taco salad, or beans and rice, or use as a dip for chips.  It is fresh, sometimes a tad tart, and has a nice kick.  It can be quite spicy depending on the jalapenos so I don't recommend this to those that don't care for hot/spicy foods. Salsa Verde 5-6 tomatillos, husks removed 4 jalapenos 1 clove of garlic, pealed sea salt olive oil 1/3 cup cilantro, chopped Put whole tomatillos & whole jalapenos in a small pot and barely cover with water.  Bring water to a boil and simmer tomatillos for about 5 minutes.  Remove tomatil...

My friend, who is a good cook, gave me this recipe and I really like it.  Rees however is not a fan so it isn't for everyone I guess, but chances are, you are going to like it.  I'll admit when I saw the ingredients I thought teriyaki with Italian cheese sounded odd but be brave and I think you'll be happy you tried this. Note, this recipe makes A LOT!!!  My friend makes it for baby showers so she usually wants plenty, but for many of you, halving the recipe is more practical. Spinach Pasta Salad 16 oz. package of bowtie pasta 1 cup canola oil 2/3 cup teriyaki sauce 2/3 cup white vinegar 6 Tbsp sugar ½ tsp salt ½ tsp pepper 1 to 2 bags fresh spinach 1 (6 oz) bag craisins 3 (three) cans mandarin oranges ½ cup fresh parsley, chopped 1 bunch chopped green onions ¼ cup toasted sesame seeds 6 oz. honey roasted peanuts 1 cup fresh 4 cheese Italian blend Blend vegetable oil, teriyaki sauce, vinegar, sugar, salt, and pepper in a blender. Pour   o...