Recipes

Butternut Squash, Roasted Corn and Tomatillo Salad

Serves 8

Tomatillos are small, firm, tomato-like fruits that come in a variety of colors ranging from bright green to purple and are enclosed in brown husks. They have a tart, lemony flavor that develops during cooking and are common in many Mexican and Southwestern sauces and salsas.

Salad
1 cup roasted corn*
1 cup butternut squash, peeled, diced and boiled
1 cup cooked black-eyed peas
1 cup roasted tomatillos*

Dressing
1 cup roasted tomatillos*
2 cloves garlic
1 small bunch cilantro, about _ cup
sea salt and pepper to taste
2 tablespoons extra virgin olive oil
warm water (optional)
juice of one lime (optional)

Combine salad ingredients in bowl.

For the dressing: Blend tomatillos, garlic, cilantro, salt, and pepper in a food processor or blender until smooth. Add olive oil and blend to create a thick dressing. A little warm water may be added if dressing is too thick. Lime juice may also be added to create an extra tangy flavor.

Toss salad with dressing. Serve at room temperature.

*To roast corn, place kernels in a dry cast iron pan over medium flame and roast until lightly blackened. To roast tomatillos, remove the husks and place them in a broiler and broil until lightly blackened.

Per serving: 87 calories; 3 g protein; 13 g carbohydrate; 4 g fat; 2.5 g fiber; 20 mg calcium; 182 mg sodium; calories from protein: 9%; calories from carbohydrates: 54%; calories from fats: 37%

Source: Best in the World II

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