4
tablespoons salsa verde (green salsa) 4 tablespoons goat cheese — soft and spreadable (or queso fresco) 4 teaspoons hot sauce 2 organic firm tomatoes — sliced thinly
Not exact matches
ingredients CHICKEN: 2
tablespoons olive oil 3 pounds chicken wings
SALSA VERDE: 1 bunch parsley 1 shallot (peeled, roughly chopped) 2
tablespoon salt - packed capers (rinsed) 1/2 teaspoon Aleppo pepper 2 salt - packed anchovies (rinsed, filleted) 1 clove garlic (peeled) 1 jalapeno (stemmed, seeded) 1 lemon (juiced) 1/2 cup olive oil Kosher salt and freshly ground black pepper GREEK YOGURT SAUCE (OPTIONAL): 1 cup full - fat Greek yogurt 3 cloves garlic (peeled, grated) 2 lemons (zested, juiced) 3 - 4
tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1
tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups
salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage
Add eggs, egg whites, salt, pepper, coconut flour, and 3
tablespoons of
salsa verde to a blender.
Served with black beans warmed in a
tablespoon or two of
salsa verde and corn on the cob.
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1
tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups
salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage