A substantial almost-meaty green salsa made with a mix of roasted cactus pads (called nopales), tomatillos and jalapeño. Low Carb. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly. ~recipe updated, first published way back in 2005~ ~ more recently updated recipes ~ WAY BACK IN 2005 Whole Foods is a hike so I don't go often. But on a recent stop, I was surprised that the produce section offered nothing unusual. Sure, the vegetables are displayed like couture. Sure, the range of organic vegetables is spectacular. But as for something new, something unusual ... ... ... nada. In contrast, both my favorite grocery stops (for St Louisans, that would be Schnucks in Kirkwood and Dierbergs in Rock Hill) nearly always have something that I've never before even noticed let alone cooked . Today it was a package of nopales (also known as prickly pear cactus) from Melissa's – for all of $2, the spines removed. I grabbed 'em, ev

Unusual. The cooking technique is unusual: broiling the onions, skins on. The ingredients are unusual: onion, raisins and capers. So MUCH onion is unusual: to my mind, it's more relish than salad. And I do think that it will be good, once the onions are more fully cooked. As is, it is just too much onion. (And imagine one's breath!) But there is also something quite wonderful about the sweet currants and the salty capers against the rich onion. In the next few days, I'll cook-cook-cook down the onions, then try again. I suspect it'll be delectable. Watch for an update ... [8/30 Update, after cooking and cooking and cooking, the onions no longer look so pretty but are edible. If you really like onion, you just might love this salad.] ROASTED RED ONION SALAD Hands-on time: 5 minutes to start, 5 minutes to finish Time to table: 2 hours Serves 8 2 pounds red onions 2 tablespoons olive oil 1 tablespoon currants 1 tablespoon capers Salt & pepper Pr

Today's simple-simple tomato recipe: Yeah, see that bowl? It's as simple as that. Just whisk together a few pantry ingredients, stir in wonderful summer tomatoes and some basil. That.Is.It. But it's so good! ~recipe & photo updated 2007 & 2014~ ~ more recently updated recipes ~ 2005: When tomatoes are at their summer peak, there's simply no going wrong! Tonight's vegetable is a gimme, just chopped tomato stirred with basil from the garden and leftover dressing from Day 126 plus a splash of rice vinegar. Would I make it again? You bet. It was delicious. 2007 & 2014: And so I do, again and again. Turns out, this is a favorite way to enjoy fresh summer tomatoes from the garden or the farmers market.

Today's recipe for a vegetarian supper for Meatless Monday: So what if you just cooked up a few vegetables, whatever you've got on hand, made sure to use lots of warm spices, rolled it all up in soft, warm tortillas and then draped them with a gorgeous green sauce? Heaven on a plate, truly. Very adaptable, a "concept" recipe. WAY BACK IN 2005 Carnivores should eat so well! This delicious dish reminded me of the cooking I did during several meatless years. I didn't call myself a vegetarian – that suggested a lifestyle versus a food choice – but I didn't eat meat. There are still lots of meatless meals around here but this veggie-lentil combination somehow hearkened back to those years. It's a delicious dish but it's also extremely adaptable. Feeding a few more? Add more vegetables or some cooked chickpeas. Want to serve as a side to grilled meat? Perfect. How about as a main dish? Or wrapped in half a soft thin pita or a whole wheat tortilla? Want to

The sandwich was good enough but the tomatillo sauce -- ah the sauce! the sauce was delicious! It's a keeper for meat and vegetable fillings, whatever they might be sandwiched between, pita, good country bread, a fresh sour dough or baguette. Another time, however, I'd make open-face sandwiches so those are the directions I'm including here. TURKEY ON PITA with TOMATILLO SAUCE Hands-on time: 15 minutes Time to table: 30 minutes Serves: 4 SAUCE 1/2 pound (with husks) tomatillos (see ALANNA's TIPS) 1 garlic clove, chopped 1 jalapeno, seeded and chopped (I didn't use and didn't miss the heat but including it may make an entirely different sauce) Salt & pepper to taste PITAS 1 large pita or 2 smaller ones (see TIPS) 8 ounces sliced cooked turkey breast 2 roasted red peppers from a jar, patted dry and slit open into single layer 4 ounces sliced cheese (I used a smoked gouda) Fresh cilantro Preheat the oven to 350F. SAUCE: Remove the husks from the tomatillos, wa

Veggie Posts of the Week: A delicious-sounding broccoli and tomato dish at Poco-Cocoa A primer on greens at Tomatillo Plus, ta da, the new Kitchen of the Week at Seriously Good . Enjoy!

Tried my first tomatillos a couple of days ago -- boy, I've been missing out! And so I had high hopes for this soup that combines poblano peppers, tomatillos and cucumber. But who knew that something with heat (from the jalapeno, not the poblanos, I think) could be bland, too? If it made up in 10 minutes, I might be inclined to adjust the flavors until they worked. But no, it took nearly an hour of active, hands-on cooking PLUS the chilling time. Still I'm anxious to keep going with tomatillos - they taste so fresh and bright. And if you're looking for a cold vegetable soup that IS good, try this carrot soup . [8/26 Update: No lookers, no takers for several days so this one's moved to the freezer for reincarnation inside Saturday Soup some time soon, well, some time anyway.] CHILLED TOMATILLO & CUCUMBER SOUP Hands-on time: 50 minutes Time to table: 4 hours Makes 7 1/2 cups (and a half-cup serving was plenty) 3 poblano chilies (about 1/2 pound) 1