Week of October 21, 2018

Produce for This Fourth Week of October 2018

Arugula,  Watermelon Radishes,  Escarole,  Tomatillos,  Hot Pepper,  Red Onions,  Cilantro,  Fennel

Roasted Tomatillo and Black Bean Soup

This recipe can easily be doubled!

12 small tomatillos

2 red onions with green tops

2 hot peppers

3 garlic cloves

olive oil

sea salt

15 oz can black beans

;15 oz can hominy

4 radishes

1/4 cup chopped cilantro

1 quart vegetable broth

freshly ground pepper

1 lime

Preheat oven to 450.  Roughly chop tomatillos, 2 red onions, and peppers.  Cut garlic cloves into quarters.  Line a baking sheet with parchment paper.  Place the chopped veggies on the sheet, drizzle with enough olive oil to coat and sprinkle with salt.  Roast until soft and slightly browned, about 20 minutes, stirring occasionally.  Meanwhile, drain and rinse the hominy and beans.  Prepare garnishes:  thinly slice radishes and greens from onions and chop cilantro.  Add roasted veggies to a large pot.  Using an immersion blender puree the veggies with 1 quart broth (or blend in blender or vitamix).  Add a few sprigs of cilantro, hominy and beans.  Bring the mixture to a boil and then lower heat and simmer for 15 minutes.  Season with salt and pepper.  Pour into bowls and garnish with green onions, radishes, cilantro and fresh squeezed lime juice.

adapted from acouplecooks.com

 

 

Next week…carrots, radicchio, kale, cabbage