Crew’s Mess: by Capt. John Wampler
This month’s recipe was to be a nice Pasta Fagiolini dish but I was stymied by the fact that the Winn-Dixie I was shopping at had absolutely no pasta on the shelves.
Fortunately, the produce section was amply stocked, so I loaded up my trolley with ingredients for Plan B.
This simple green sauce is highly versatile. It can be a dressing for a favorite salad or a sauce for chicken. And it’s just this thing for nights during quarantine with a bag of tortilla chips in front of the TV.
It’s totally by accident that I created a vegan dish. But, that’s a pretty happy accident.
INGREDIENTS:
- 2 avocados
- 2 tomatillos
- 2 c. packed parsley and cilantro leaves (combined)
- 2 jalapeño, ribs and seeds removed
- 2 cloves garlic
- 2 tsp. salt
- 2 limes, juiced
- ½ c. water
- ½ c. olive oil
- ½ c. macadamia nuts (a nice substitute is pistachios)
PREPARATION:
- Pulse all ingredients – except nuts – in a food processor until incorporated.
- Add nuts and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread or sauce — or add additional water or oil to thin the sauce for use as a dressing or marinade. Enjoy, JW
"Sauce" - Google News
May 08, 2020 at 02:13AM
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Crew's Mess: Wonderful Green Sauce - The Triton
"Sauce" - Google News
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