If I MAY,
I would like to take this opportunity to do some reflecting.
Just a quiet moment to ponder some of life’s existential questions.
In case you didn’t catch it, the four sets of ellipses indicated that I was deep in thought.
And I have come to one universal truth.
But it is the words of another great philosopher which have brought me to this state of enlightenment.
If I MAY, I would like to share this kernel of knowledge with you now.
Bear with me as I try to get the wording just right.
I believe this wise and gentle soul said…..
“IT AIN’T EASY BEING GREEN.”
True, dat, Kermit.
May begins the 5th month of THE 12 CHALLENGES OF 2012.
In case you missed it, you can check out the first four challenges here.
In April, I set out to get the garden ready for spring planting.
Now that May is here, its time to
GET YOUR GREENS IN.
In the ground and in your body.
Let’s face it.
Its not always easy to get all those beneficial green nutrients in your body.
So for the month of May, I plan to focus on recipes that will make it easy to eat those good for us greens.
It doesn’t have to be just leafy greens either.
Things like apples, grapes, peppers, onions, herbs or even pistachios are all fair game.
I also plan to get my vegetable seeds planted in the ground so that I can reap the benefits of organic produce all summer long.
May isn’t just the beginning of the growing season.
It’s also when we get to celebrate a holiday that has absolutely no reason to be celebrated in the United States of America:
Cinco de Mayo!
What’s that, you say?
Mexico is no longer under French rule?
CORONAS FOR EVERYONE!
I’d like to tip my sombrero to Mexico for kicking France in the baguette with this celebratory recipe.
And what better way to kick of a month of gettin’ in your greens than with salsa verde?
(In case you were taking a siesta during Spanish 101, verde means “green”)
This salsa gets its color from tomatillos which look like small, green tomatoes.
Tomatillos are more firm than regular tomatoes but broiling them for a few minutes softens them up and brings out their inherent sweetness. Even with this extra step, this recipe comes together in about 20 minutes and can be used as a dip for chips or a sauce for tacos, chicken, and fish.
1 lb tomatillos (about 12 medium)
2 poblano peppers, seeds removed and roughly chopped
1 bunch green onion (about 1 cup, chopped)
1 cup chopped cilantro
1 clove garlic, roughly chopped
1/2 lime, juiced
1/4 teaspoon salt (or to taste)
Set the oven to broil or 450 degrees.
Remove the husks from the tomatillos and place tomatillos on baking sheet.
Broil tomatillos for 8-10 minutes or until skin begins to char.
In a food processor or blender, combine broiled tomatillos, poblano peppers, green onion, cilantro, garlic, lime, and salt.
Blend to desired consistency.
Serve with tortilla chips.
*TIDBIT: My boss turned me onto these popcorn snack chips*
They’re super crunchy and have great stats.
Twenty chips have 120 calories and only 2.5 grams of fat. The best part? They contain only three ingredients: Corn, sunflower oil, and salt.
Salsa verde is muy delicioso.
It can be easy being green.
I’ve got a month to prove it to you.