Roasted Tomatillo Salsa

...is amazing.



Roasted Tomatillo Salsa

# some tomatillos
# 3 garlic cloves roughly chopped
# pinch of fresh cilantro
# scallions coarsely chopped
# half of one white onion
# pinch of salt
# juice of one lime
# some pickled jalapenos

Roast your tomatillos. Peel the papers off, cut them in half and stick them under the broiler for 5-8 minutes, cut sides down on a foil-lined cookie sheet.

Take 'em out and toss 'em in a food processor with everything else on the list. Blend. Blend again.

Snarf.

Corn-Tomato-Chicken Salad

A quick-ish dish for a week night.

Beautiful tomatoes (thanks Erica!)



Combine with barely-cooked corn, chicken (leg rather than breast, for flavor), and scallions.





There's a dressing, and it didn't emulsify quite right, so I didn't dress the salad proper, but it's actually quite good and important for the dish.

This is the tomato experience I'd hoped to have last year, but was *robbed* from me due to blight. This is a really great salad.

Broccoli Cabbage Tofu Noodle Stirfry, 2010-08-10

As I'm apt to do, this is kinda a hodge-podge of recipes when searching for "broccoli tofu stirfry".



The tofu was pressed overnight, marinated in soy sauce for a half-hour, then baked for like 30-45 minutes.



Broccoli steamed with some soy sauce and water. Napa cabbage sliced thin and stir-fried. Carrots grated and sliced. Some amazing garlic. Scallions at the end. Vermicelli noodles for a base.



In the middle, a wonderful thing happened.



I tried two sauces: our go-to garlic/ginger/sesame/coriander/peanut butter/rice-wine vinegar/siracha/maple syrup sauce and a sesame-oil, rice-wine vinegar/ground ginger sauce.



I did like the latter a lot, but for the left overs, I headed back to the peanut sauce for convenience and tasty-tastiness.