
Recipe of the Month: Green Chile-Tomatillo Sauce
This sauce can be used for enchiladas, on shrimp or great to poach eggs in and serve with fresh tortillas.
This sauce can be used for enchiladas, on shrimp or great to poach eggs in and serve with fresh tortillas.
Epazote is an herb used daily in Mexican cooking in the heart of Mexico.
Garnish with watercress or arugala, shaved Gruyere, or pepitas.
Serves 6 as a personal appetizer or it can be used as a spread on crostini or savory scones.
Of course these need to be served with real butter and real maple syrup. My children grew up on these and maybe yours will too!
Toss with cooked, hot, drained pasta or spread on crostini and top with crisp smoky bacon. Delicioso
It’s a little hard to tell which is sweeter: Kathy or the goodies she bakes. Try her delicious recipe for Creme Brulee.
While we are patiently waiting for the summer season in Door county, it’s easy to fantasize about sitting in sunshine along the turquoise waters of the Mediterranean Sea. Dream away and when you come back to reality, brew yourself some mint tea or coffee and enjoy this orange and olive oil cake.
This recipe is endlessly riffable. Use any combination of cheese and herbs.
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