Salsa Verde

Tart, green tomatillos make a lovely variation on the more well-known red tomato salsa. Like pico de gallo, this chip dip and taco topper is made with fresh, raw ingredients and is best enjoyed the same day it is prepared. Coarsely chop: 1 pound tomatillos 1 red onion 1 poblano pepper 1 jalapeño pepper 1…

Apricot Leather

If you don’t have a food dehydrator, you can dry fruit leather in a warm convection oven or outside if you live in a hot, dry climate. Properly dried apricot leather will keep for several years—that is, if you don’t eat it first! Remove the pits from: 2 pounds apricots You should be left with…

Marinated Mushrooms

Marinating raw mushrooms draws out moisture and gives them the texture of cooked mushrooms, but without the heat or hassle. Serve these in salads or on their own with toothpicks as an appetizer. Clean: 1/2 pound mushroom caps Marinate them overnight in: 3/4 cup vinegar 1/2 cup oil 1 teaspoon sugar 1 teaspoon salt 3…

Chia Pudding with Tigernut Milk

Inspired by horchata de chufa, this nutritious, naturally sweet pudding is great for breakfast or dessert. Chia seeds are lauded by many for their high fiber and omega-3 content, and tigernuts are a tasty treasure packed with vitamin E and resistant starch. Soak in water for at least 8 hours: 1/2 cup tigernuts Drain tigernuts and…