weeknight local organic summery salad + simple tomatillo salsa recipe

By
August 14, 2013 at 6:00 am

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We were out and about all weekend, which was a ton of fun, kids were totally worn out and we thoroughly enjoyed good friends, good food and good vibes.

Having a jam-packed weekend though meant that I didn’t get to do my usual big weekend cook to set us up with staples for the week. This means getting home from work with hungry kids and needing dinner ready NOW!

Highlights of my Irv & Shelly’s Fresh Picks order this week: poblano peppers, tomatillos and fresh corn – these items were begging to be married into a dish this week.

Here’s what went into the salad:

  • grilled portobello mushrooms seasoned with steak spice
  • grilled onions
  • grilled poblano peppers
  • boiled corn on the cob, removed from the cob
  • sliced avocado
  • fresh cilantro
  • romaine
  • tomatillo salsa (recipe below)

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simple tomatillo-poblano salsa

Put all ingredients into a blender and blend until smooth:

  • 3 tomatillos, quartered
  • 1 tbsp chopped onion
  • 1 tsp fresh cilantro
  • juice 1 lime
  • pinch salt
  • 1 tbsp. poblano pepper

What do you love to make with tomatillos?

For more urban-minimalist + vegan inspiration, visit me at Barefoot Essence - I turn hungry Chicagoians’ kitchens into healthy fast-food restaurants.
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