Yield: 4 servings
3 oz. green mole
2 tablespoons olive oil
3 jalapenos, seeded
1 lb. ground turkey
1 lb. turkey sausage
1 large can tomatillos, drained
3 bunches green onions
1 garlic clove
1 tablespoon cumin
2 tablespoons dried cilantro
2 tablespoons dried parsley
2 cups pinto beans
In a small food processor, blend the jalapenos. If you like a hotter chili, leave the seeds in, but you can reduce the number of seeds to suit your taste. Chop green onions and sauté with blended jalapeno and chopped garlic in olive oil for 3-5 minutes. Add ground turkey and turkey sausage and brown. In a food processor, blend tomatillos. Add tomatillos and all spices, simmer for 45 minutes.
Mix green mole in 1 cup of boiling water until dissolved. Add mole and pinto beans; simmer for 30 minutes. Serve with sour cream or crème fraîche.
Source: Jason Longman of Atlanta
Taco Lettuce Wraps (Raw vegetarian)
Yield: 8 servings
2 cups walnuts, soaked
1/3 cup wheat-free tamari soy sauce
1 bunch cilantro
1 tablespoon cumin powder
½ tablespoon coriander powder
Taco wraps and toppings:
1 head romaine lettuce
3 tomatoes, sliced
3 avocados, sliced
Celtic sea salt to taste
Equipment needed: food processor
In the afternoon of the day before, soak walnuts overnight in filtered water. Process taco “meat” ingredients in a food processor until the mixture resembles ground taco meat. Stop to scrape sides. Remove and set aside. Wash and choose from crispy lettuce leaves for taco wraps. Prepare avocados and tomatoes. Fill lettuce cavities with taco “meat” and top with toppings. Serve two tacos on a white salad plate with a favorite Mexican seasoning on top.
Source: Mandilyn Canistelle (www.chefmandy.com)
Herb Baked Salmon with Creamed Style Spinach
Yield: 4 servings
4-6 oz. pieces of salmon
1 tablespoon Trocomare
1 teaspoon tarragon (dry)
1 teaspoon coriander crushed seeds
juice of 2 lemons
2 tablespoons of butter
Marinate fish in herbs, spices, and lemon juice for 1-2 hours. Sear in hot butter, 2 minutes on each side. Finish in oven 5 minutes at 385° F.
Creamed Style Spinach
3 cups spinach, rough chopped
1 cup herbed goat’s cheese sauce
½ cup yogurt
2 tablespoons capers
Combine and heat just enough to wilt spinach. Pour over salmon.
Source: Sheila Barcelo of Eden’s Gourmet in Central Florida
† These statements have not been evaluated by the Food and Drug Administration.
These products are not intended to diagnose, treat, cure, or prevent any disease.