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For the love of Produce...

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  • Katmary71Katmary71 Posts: 1,864Member Member Posts: 1,864Member Member
    OK fellow produce lovers! I got a bag of tomatillos in my produce box and am curious what you all do with them. I have the cilantro "soap" gene so that's out. I've googled recipes but am curious how others eat them.
  • AnnPT77AnnPT77 Posts: 12,764Member Member Posts: 12,764Member Member
    Katmary71 wrote: »
    OK fellow produce lovers! I got a bag of tomatillos in my produce box and am curious what you all do with them. I have the cilantro "soap" gene so that's out. I've googled recipes but am curious how others eat them.

    I'm boring. I usually cook them (outer leafy shell removed but whole/unpeeled, pan on stove, water to just cover, bring to simmer & cook until skin starts to split, chop) then make them into salsa, with oven-roasted sweet corn (ears > kernels for this), pan-caramelized onions, some kind of smoky dried peppers, salt. (I'd add the cilantro, but I read what you wrote. ;) ).

    You can add some black beans to make heartier salsa/dip, or use the salsa on black bean/sweet potato chunk/corn tortilla soft tacos.

    I kinda think they'd be good cooked with cabbage, too, but I haven't tried it.
  • Katmary71Katmary71 Posts: 1,864Member Member Posts: 1,864Member Member
    @AnnPT77 That sounds really good! I don't have corn tortillas or dried peppers so if I do that I'd have to wait until next week as the store was insane today! I do have jalapenos and shishito peppers but the latter aren't spicy so far.
  • AnnPT77AnnPT77 Posts: 12,764Member Member Posts: 12,764Member Member
    Katmary71 wrote: »
    @AnnPT77 That sounds really good! I don't have corn tortillas or dried peppers so if I do that I'd have to wait until next week as the store was insane today! I do have jalapenos and shishito peppers but the latter aren't spicy so far.

    Ah, improvise. :):yum:;) Jalapenos will work. It just tastes kind of nice to have a bit of smoky flavor in there. Maybe roast the jalapenos, over open flame if you have a gas stove, remove any peel that turns papery/carbony that comes off easily. Corn tortillas are nice, but just black beans and sweet potatoes with the salsa are the heart of the tastiness, IMO. Some smoked cheese in there would be another way to get a little smoky flavor, if you have some.
  • purplefizzypurplefizzy Posts: 471Member Member Posts: 471Member Member
    Katmary71 wrote: »
    What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!

    This sounds delish!

    I’m the anti fancy.
    I’m brave. Not fancy.

    I’m doing a hack on Salvadorian style turkey, but subbed a ton of veggies and other stuff out.

    This is my turkey inspo:
    I’ve had it saved for a year.
    https://salvikitchen.com/2014/05/13/salvadorian-christmas-turkey/amp/

    My version is very ‘mine.’
    Substitute heavy (I hate bell peppers and tomatoes suck this time of year. And always in supermarkets. And i was out of the Italian canned ones and the store with those is far.)
    Mine has kabocha cubes (oven roasted first), hominy, chick peas.
    But flavor profile holds.
    Sort of.
    Mine has the olives, capers, etc because I happen to have them all.
    I hate oregano so none of that.
    Mine has sunflower seeds and pumpkin seeds, am out of sesame.
    Also I used bone broth instead of white wine. Upped the acid back with a splash of lime.
    Using the Trader Joe’s 1/2 chicken breast.
    In instapot.
    Because I swore I would never do a whole bird again. And I won’t.

    So it’s a hack Salvi turkey meets posole.
    Serving with handmade-ish-but-bought tortillas, avocado, cilantro, lime wedges, shredded cabbage.
    edited November 28
  • AnnPT77AnnPT77 Posts: 12,764Member Member Posts: 12,764Member Member
    Katmary71 wrote: »
    What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!

    Oops, missed that question until Purplefizzy answered it. And I should leave it lie, because I'm dull.

    Your plans sound fabulous!

    My very dear in-laws "kept" me after my husband died in 1998, as I have no immediate blood family. I'll go there for Thanksgiving, and I'm normally asked to bring salad. These are not adventurous eaters; really the contrary. I try to please.

    BIL really likes regular mayo-type coleslaw, so that (cabbage, carrot, tart apple, mayo, tiny bit of onion/garlic, salt, maybe a dash of mortared celery seed - that's it). Then I usually do a pasta/vinaigrette thing, as SIL usually already has a green salad. Thinking chickpea "rice", roasted cauli, roasted sweet corn, vidalia onion, orange bell pepper, sweet cherry tomatoes, cucumber, maybe cannelini beans. Not sure whether the walnut vinaigrette I made a couple days ago in excess will suit and is still good (no egg, so possible), with or without fresh thyme added. If not, something simpler with the thyme, probably.

    Basic basic basic. :neutral:
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    A favourite way to eat salad. Charred on the cast iron griddle pan and drizzled with ranch.
    kwjloxmx19qa.jpeg
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    AnnPT77 wrote: »
    Katmary71 wrote: »
    What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!

    Oops, missed that question until Purplefizzy answered it. And I should leave it lie, because I'm dull.

    Your plans sound fabulous!

    My very dear in-laws "kept" me after my husband died in 1998, as I have no immediate blood family. I'll go there for Thanksgiving, and I'm normally asked to bring salad. These are not adventurous eaters; really the contrary. I try to please.

    BIL really likes regular mayo-type coleslaw, so that (cabbage, carrot, tart apple, mayo, tiny bit of onion/garlic, salt, maybe a dash of mortared celery seed - that's it). Then I usually do a pasta/vinaigrette thing, as SIL usually already has a green salad. Thinking chickpea "rice", roasted cauli, roasted sweet corn, vidalia onion, orange bell pepper, sweet cherry tomatoes, cucumber, maybe cannelini beans. Not sure whether the walnut vinaigrette I made a couple days ago in excess will suit and is still good (no egg, so possible), with or without fresh thyme added. If not, something simpler with the thyme, probably.

    Basic basic basic. :neutral:

    I make about a month's worth of various salad dressings to keep in the fridge, so holding salad dressing a few days should not be a problem. Basic mustard vinaigrette (not pictured), ranch, Vietnamese nuoc cham, Indonesian lalab dressing, Japanese goma dressing are typically in my fridge.

    Following a tip from the Food Lab cookbook, I store them in squeeze condiment bottles so you just need to shake and squirt. No need to create a dirty spoon stirring and serving from jars or tupperware. For dressings that contain solid bits such as chilli flakes and sesame seeds I needed to widen the openings of my squeeze bottles by cutting them down with a stanley knife. Alternatively those bidon top water bottles (such as Evian) could be re-purposed for the same thing and they have quite wide openings. Only inconvenience is that they would need to be filled with the help of a funnel.

    5quxao5h6mao.jpeg


  • chris89topherchris89topher Posts: 116Member, Premium Member Posts: 116Member, Premium Member
    acpgee wrote: »
    A favourite way to eat salad. Charred on the cast iron griddle pan and drizzled with ranch.
    kwjloxmx19qa.jpeg

    Wow what a good idea. I've never tried that it that way. It's it romaine?
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    acpgee wrote: »
    A favourite way to eat salad. Charred on the cast iron griddle pan and drizzled with ranch.
    kwjloxmx19qa.jpeg

    Wow what a good idea. I've never tried that it that way. It's it romaine?

    It's a halved baby gem, but anything sturdy like romaine or iceberg would work well. In the summer its a nice thing to do on the BBQ so you have something to feed people quickly while they wait for meat.

    Drizzle some olive oil on the cut side of the salad and grill cut side down. Salt and add dressing. I like ranch or blue cheese dressing, but a drizzle of balsamic is good too.
  • chris89topherchris89topher Posts: 116Member, Premium Member Posts: 116Member, Premium Member
    acpgee wrote: »
    acpgee wrote: »
    A favourite way to eat salad. Charred on the cast iron griddle pan and drizzled with ranch.
    kwjloxmx19qa.jpeg

    Wow what a good idea. I've never tried that it that way. It's it romaine?

    It's a halved baby gem, but anything sturdy like romaine or iceberg would work well. In the summer its a nice thing to do on the BBQ so you have something to feed people quickly while they wait for meat.

    Drizzle some olive oil on the cut side of the salad and grill cut side down. Salt and add dressing. I like ranch or blue cheese dressing, but a drizzle of balsamic is good too.

    That sounds very tasty! And I swear I can spell. That's what I get for phone typing and eating at the same time. Lol.
  • AnnPT77AnnPT77 Posts: 12,764Member Member Posts: 12,764Member Member
    acpgee wrote: »
    AnnPT77 wrote: »
    Katmary71 wrote: »
    What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!

    Oops, missed that question until Purplefizzy answered it. And I should leave it lie, because I'm dull.

    Your plans sound fabulous!

    My very dear in-laws "kept" me after my husband died in 1998, as I have no immediate blood family. I'll go there for Thanksgiving, and I'm normally asked to bring salad. These are not adventurous eaters; really the contrary. I try to please.

    BIL really likes regular mayo-type coleslaw, so that (cabbage, carrot, tart apple, mayo, tiny bit of onion/garlic, salt, maybe a dash of mortared celery seed - that's it). Then I usually do a pasta/vinaigrette thing, as SIL usually already has a green salad. Thinking chickpea "rice", roasted cauli, roasted sweet corn, vidalia onion, orange bell pepper, sweet cherry tomatoes, cucumber, maybe cannelini beans. Not sure whether the walnut vinaigrette I made a couple days ago in excess will suit and is still good (no egg, so possible), with or without fresh thyme added. If not, something simpler with the thyme, probably.

    Basic basic basic. :neutral:

    I make about a month's worth of various salad dressings to keep in the fridge, so holding salad dressing a few days should not be a problem.
    <snip for length>

    I just wasn't sure if the pulverized walnuts might develop an off taste after a few days in vinegar/water/oil, not having done this before - though I couldn't see why they would. As expected, they were fine. Added the fresh thyme, and was happy with the salad.

    Your dressings sound delish!
  • purplefizzypurplefizzy Posts: 471Member Member Posts: 471Member Member
    The very brave possibly crazy concoction turned out amazing and prolly never repeatable because I sort of cleaned out the fridge and added a bunch of ‘dabs’ of stuff.

    n6iw05qrrsbm.jpeg
    gco67tmcu07a.jpeg
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    Advise please. What would do with an excessive amount of squash?
  • just_Tomekjust_Tomek Posts: 7,435Member Member Posts: 7,435Member Member
    acpgee wrote: »
    Advise please. What would do with an excessive amount of squash?

    Since you and I might call squash pumpkin or zucchini, which one is it?
    If pumking, roast and season then pure in a blender, portion and freeze. Serve along meat.
    If zucchini, make bread/cake and freeze.
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    just_Tomek wrote: »
    acpgee wrote: »
    Advise please. What would do with an excessive amount of squash?

    Since you and I might call squash pumpkin or zucchini, which one is it?
    If pumking, roast and season then pure in a blender, portion and freeze. Serve along meat.
    If zucchini, make bread/cake and freeze.

    Thanks. It is a combination of a large wedge of pumkin and a couple of acorn squashes.
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    Roll your own Vietnamese summer rolls for a dinner party at my place. Everyone dips the rice paper wrappers in water, fills and rolls. Main filler was a combination of grated carrots and bean vermicelli. Greens were lollo rosso lettuce (chosen for soft texture), thai basil, coriander, and mint. Protein selection was grilled turkey breast, grilled sirloin and poached prawns. Dipping sauces of nuoc cham, and some commercial satay sauces.
    y625hbhw9xpd.jpeg
  • AnnPT77AnnPT77 Posts: 12,764Member Member Posts: 12,764Member Member
    acpgee wrote: »
    just_Tomek wrote: »
    acpgee wrote: »
    Advise please. What would do with an excessive amount of squash?

    Since you and I might call squash pumpkin or zucchini, which one is it?
    If pumking, roast and season then pure in a blender, portion and freeze. Serve along meat.
    If zucchini, make bread/cake and freeze.

    Thanks. It is a combination of a large wedge of pumkin and a couple of acorn squashes.

    Yes, freezes well.

    It tastes good with sweet white miso, if you want to eat it as a simple side. Besides the obvious soups and baked goods, it's good as a lasagna filler (ricotta cheese, eggs - so basically custardy; I like caramelized onions (lots of them) and minced sage leaves in it).
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