Fresh Green Salsa
prep: 15 minutes
cook: 30 minutes
makes about 6 cups

you’ll need…
3 lbs. tomatillos, husks removed
2 oz. serrano or jalapeño chili peppers, stem removed
6 cloves garlic, whole
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped cilantro
1 tsp. salt
1 lime, cut in half

let’s get to it…

Place the husked tomatillos, chili peppers and garlic in a large pot and cover with water by about ½-inch. Boil and cook for 8 to 10 minutes or until the tomatillos are soft but not broken, stirring often so all sides of tomatillos cook evenly. Reserve 1 cup of water; drain remaining water and set pot aside to use later.

Blend the tomatillos, chili peppers and garlic in batches in a blender or food processor until chunky, but not smooth. Add reserved water a little at a time if salsa is too thick.

Heat the same large pot on medium-high for 1 minute; add olive oil and onions and sauté for 1 to 2 minutes. Add tomatillo mixture and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in chopped cilantro and salt.

Squeeze lime into salsa and stir; cool. Store in a tightly sealed container or serve immediately.

cooking know how…

• Salsa verde will get thick and a bit gelatinous when it is chilled. Bring to room temperature or heat up slightly before using.
• Store tomatillos in an open paper bag in the refrigerator for up to 3 weeks.

Crabby Snacks

prep: 15 minutes
cook: 15 to 20 minutes

makes about 24 servings

you’ll need…
6 English muffins, split in half
3 tablespoons butter
2 tablespoons finely minced onion
2 cloves garlic, finely minced or pushed through a garlic press
8 ounces crabmeat, drained
5 ounces Cheese Spread (Kraft, Merkt’s, Velveeta, Cheez Whiz)
1 tablespoon mayonnaise
1 tablespoon parsley
2 green onions, chopped

let’s get to it…
Move oven rack to middle of the oven. Line a baking tray with foil; place split muffins cut side up on tray and set aside. Heat oven to 375°F.
Melt butter in a small skillet on medium high. Sauté onion 2 to 3 minutes; add garlic and cook 1 to 2 minutes longer. Remove from heat and let cool completely.
Stir in crabmeat, cheese spread, mayonnaise and parsley.
Spoon and spread crab mixture evenly on each split muffin. Bake 10 to 12 minutes. Remove from oven and cut into quarters. Top with chopped green onions.

cooking know how:
For super-fast Crabby Snacks, in a large bowl, mash and blend together butter, ½ teaspoon onion powder, ½ teaspoon garlic powder and the rest of the ingredients. Continue as directed.

Great Guacamole Dip

prep: 10 minutes

makes about 3 cups 

you’ll need…

3 avocados, fully ripened, halved, pitted and peeled
3 tablespoons fresh lime juice (or to taste)
3 tablespoons minced yellow onion
3 teaspoons minced jalapeño or serrano pepper, fresh or pickled with the seeds and membranes removed
½ teaspoon salt

let’s get to it…

Mash avocado with a potato masher or fork until slightly chunky (but not smooth).

Stir in lime juice, onion, chili pepper and salt. (If you have other add-ins, stir them in now).

Serve immediately or press a piece of plastic wrap directly on top of mixture and refrigerate until ready to serve.

cooking know how: Putting the avocado pit in the Guacamole Dip will not keep it from turning black. Add some lime or lemon juice (or even the liquid from the jalapeño jar or can) and press plastic wrap directly on top of the Guacamole to keep it fresh.

Warm Brie with Mushrooms and Almonds

prep: 10 minutes

cook: 20 minutes

serves 8

you’ll need…

1 8-ounce wheel of Brie in its little wooden box

½ cup sliced almonds

1 tablespoon olive oil

1 tablespoon butter

1 garlic clove, minced

8 ounces mushrooms, sliced

2 tablespoons white wine, vermouth, or sherry (optional)

2 tablespoons fresh marjoram or thyme leaves

salt and pepper to taste

let’s get to it…

Place oven rack in the middle. Heat oven to 350°F. Remove the Brie wheel from the box and unwrap it. Place the unwrapped wheel in the bottom half of the box and place on a baking sheet; set aside.

Heat the sliced almonds in a large skillet over medium heat. Toast for 3 to 4 minutes or until lightly brown. Remove nuts from skillet and set aside. Wipe out skillet with a paper towel.

Heat olive oil and butter in the skillet over medium heat for 1 minute. Add the minced garlic and sauté for 1 to 2 minutes.

Add the mushrooms. Sauté for 3 to 4 minutes. Add the white wine, vermouth or sherry (if using). Saute for another 3 to 4 minutes or until soft. Remove from heat. Stir in the toasted sliced almonds and fresh marjoram or thyme.

Place the Brie in the oven and bake for 10 minutes. Remove from the oven and turn out onto a serving dish. Spoon the warm mushrooms and almonds over the Brie wheel. Serve immediately with toast points or crackers.