CIlantro

Salsa Verde

Inspired by a bowl full of early autumn green tomatoes.

What You'll Need:

6 green tomatoes (12 tomatillos would work, too)

1 small shallot

2 jalapenos

1/2 c cilantro 

3 green onions

zest AND juice of 2 limes

1 tsp cumin seed

1 tsp sea salt

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Combine all ingredients in a food processor or blender.  Pulse to desired consistency.  Serve with your favorite taco, with corn chips, your eggs....whatever your heart truly desires!

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Makes about 4 cups of prepared salsa.  Share with a friend! 

Curried Butternut Squash Soup

Believe it or not, fall is just around the corner.  Warms the belly and the soul. It's super easy, too.

What You'll Need:

2 1/2 pounds butternut squash (approx 6c cubed)

1 c onion, diced
1 Tbsp coconut oil

3 c veggie stock
4 tsp red curry paste
1 can coconut milk
juice of 1 lime

Optional, but delicious fixins:

1/4 c fresh cilantro, chopped
1 fresh jalapeno, chopped
unsweetened coconut flakes, or plain Greek yogurt

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Preheat oven to 450*

Peel squash, slice into cubes, toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender. 
**If you do this the day prior, this soup comes together very quickly.**

Saute onion with coconut oil in large soup pot until aromatic. 

Add veggie stock, curry paste, coconut milk and lime juice. Bring to a boil, reduce to a simmer and cook an additional 10 minutes.

Remove from heat. Puree using an immersion blender (this was honestly the best investment we ever made), or using a traditional blender.

Top with fixins. 

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Serves 6 as a main, closer to 10 as a side.