This week’s veggie box feature… all the new Green Vegetables  

 

This week we are fortunate to receive a few unique and different green vegetables. You may or may not recognize them but have you used them in your recipes? This week’s blog I wanted to share ways you can enjoy these new vegetables: the okra (the green and fuzzy one), tomatillo (no they aren’t green tomatoes) and jalapenos (careful those aren’t your typical sweet peppers). 

Hope these easy and delicious recipes inspire you to try something new as you celebrate the Long Weekend! Perhaps you will even discover a new favourite vegetable while doing so! 

Many of the recipes would also be perfect if you are hosting a party this Weekend!  

Happy Cooking & Long Weekend! 

 

First off:Okra, unlike many other vegetables, they are rich in both fiber and protein! Vegetables often lack in protein making this a unique quality and bonus of adding it to your menu!  

 

 

Garlic Roasted Okra 
Created by: Eat Something Vegan 

 

This is an incredibly delicious dish. Tender roasted okra with lots of garlic and flavorful seasonings, this recipe is sure to become one of your favorites. 

 

Ingredients: 
1 lb okra 
1 tsp paprika 
1 tsp garlic powder 
½ tsp sea salt 
1 ½ TBSP melted butter 

Instructions: 
1. Rinse the okra and dry it with a paper towel. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl. 

2. In a small dish, mix together the paprika, garlic powder, and salt.
3. Sprinkle the seasoning mix over the okra and add the melted butter. Mix everything well.
4. Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.
5. Bake the okra for about 15 minutes at 450°F. Serve.

 
 
Easy Indian-Style Okra 
Created by: Allrecipes 

A traditional Indian okra recipe that is easy to make with fresh okra and spices in a skillet. 
 
Ingredients: 
3 TBSP butter 
1 medium onion, chopped 
1 lb sliced fresh okra 
½ tsp ground cumin 
½ tsp ground ginger 
½ tsp ground coriander 
¼ tsp ground black pepper 
salt to taste 

Instructions: 
1. Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt. 

2. Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

 
Next up:Tomatillos, a popular ingredient in Mexican cuisine. They can be enjoyed raw or cooked – but most people like cooking them to tone down their distinctly sour flavor. 

 

Tomatillo Salsa Verde 
Created By: Love & Lemons 
 
The perfect addition to your Long Weekend Happy Hour served with tortilla chips! It is also delicious with Mexican dishes like tacos, enchiladas, and more.  

Ingredients: 
9 medium tomatillos 
1 small yellow onion, cut into large chunks 
1 to 2 jalapeño peppers (also a new item this week) 
4 garlic cloves, unpeeled 
2 TBSP avocado oil, plus more for drizzling 
2 TBSP fresh lime juice 
½ cup chopped fresh cilantro 
1¼ tsp sea salt, plus more for sprinkling 

 Tortilla chips, for serving 

 
Instructions: 
1. Preheat the oven to 450°F and line a baking sheet with parchment paper. 
 
2. Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned. 

3. Remove the garlic from the foil and peel it. Remove the stems from the peppers.
4. In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
5. Store leftover salsa in the fridge for up to 5 days.

 

Tomatillo Chicken Pasta 
Created by: April - Girl Gone Gourmet 

Roasting tomatillos brings out their natural sweetness and, when combined with roasted onion and garlic, makes a delicious sauce for pasta. Some cilantro and lime add a brightness making this tomatillo chicken pasta a delicious way to reinvent pasta night. 

 
Ingredients: 
1 head of garlic 
1 bone-in skin-on chicken breast, seasoned with salt and pepper 
2 TBSP olive oil, divided 
1/2 lb tomatillos, husks removed, rinsed, and quartered 
1/2 medium yellow onion, peeled and quartered 
8 oz fettuccine 
1/4 cup chicken stock 
1 TBSP chopped cilantro 
1 tsp kosher salt 
Juice from 1/2 a lime 
2 TBSP crumbled feta cheese 

Instructions: 
1. Preheat oven to 425 degrees. Line a baking sheet with tin foil. 

2. Slice the top off the head of garlic so the tips of the cloves are exposed. Place the garlic on a sheet of tin foil, drizzle 1/2 tablespoon of olive oil over the top, and wrap the garlic in the foil. Rub the chicken breast with 1/2 tablespoon of olive oil and place it on the baking sheet along with the garlic. Roast them for 15 minutes.
3. Toss the tomatillos and onion in 1 tablespoon of olive oil. Once the chicken and garlic have roasted for 15 minutes, remove the pan from the oven and place the tomatillos and onion on it. Return the pan to the oven and continue roasting for another 30 minutes (see note).
4. Towards the end of the roasting time, bring a pot of water to a boil. Add the fettuccine and cook it according to package directions.
5. Transfer the tomatillos and onion to a blender. Once cool enough to handle, squeeze the roasted garlic cloves from the head of garlic and add them to the blender. Puree the vegetables until smooth.
6. Remove the skin and bone from the chicken breast. Cut the chicken into bite-sized pieces.
7. Transfer the puree to a large skillet and bring it to a simmer over medium heat. Stir in the chicken stock, chopped cilantro, and salt. Add the chicken and stir it all together. Transfer the pasta to skillet with the sauce and, using tongs, toss it all together until the pasta is coated in the sauce. Squeeze the juice from 1/2 a lime over the top.
8. Top each serving with a 1/2 tablespoon of the crumbled feta cheese.

 

Last but not leastJalapeno peppers! Many people avoid jalapeno peppers for fear of their spiciness but the truth is that on a scale of hotness, jalapeno peppers are fairly tame! When adding to your recipe I always recommend starting with less and adjust as desired. If you didn’t use them in the salsa recipe above here some other ways to enjoy them!  

 

Jalapeno Poppers 
Created by: Spend with Pennies 

These easy jalapeno poppers are a party/happy hour/snack favorite! Jalapenos are stuffed with a cheesy filling, topped with a buttery bread crumb topping and baked until golden. 
 
Ingredients: 
12 jalapeno peppers 

6 oz cream cheese softened 
1 tsp garlic powder 
4 oz sharp cheddar shredded 
2 TBSP chives finely chopped 
¼ cup Panko bread crumbs 
1 TBSP butter melted 

 
Instructions: 
1. Preheat the oven to 400°F. 

2. Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
3. In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
4. In a separate bowl, combine Panko crumbs and melted butter.
5. Fill jalapenos with the cheese mixture. Top with crumbs.
6. Place on a baking pan and bake 18-22 minutes or until golden.
7. Cool 5-10 minutes before serving.

 

Quick 10 Minute Pickled jalapeno 
Created By: Layla 

Add a little kick to your sandwich, burgers, salad or charcuterie board! 
 
Spice Level: 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed. 
 

Ingredients: 
1 cup white vinegar 
1 cup water 
2 cloves garlic smashed 
2 TBSP sugar 
1 TBSP salt 
7-8 jalapeno peppers thinly sliced 
 

Instructions: 
1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat. 

2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
3. Store in the fridge for up to two months.

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊