Eggplant Lasagna

Eggplant Lasagna

http://southernfood.about.com/od/eggplantrecipes/r/bl30222e.htm

Zesty italian Dressing Recipe

Ingredients

* 1 cup of the vinegar of your choice

* 1 1/3 cup of extra virgin cold pressed olive oil or canola oil

* 2 tablespoons of water

* 1/2 tablespoon garlic salt

* 1/2 tablespoon onion powder

* 1/2 tablespoon white sugar

* 1 tablespoons dried oregano

* 1/2 teaspoon ground black pepper

* 1/4 teaspoon dried thyme

* 1/2 teaspoon dried basil

* 1/2 tablespoon dried parsley

* 1/4 teaspoon celery salt

* 1 tablespoons salt

Directions

1. In a bowl whisk together all the ingredients until perfectly blended

2. put in the refrigirator

3. you can conserve for up to 90 days

Jr. Farmer Grown-- Salsa Verde Echilladas

Homemade Enchillada Sauce:

Heirloom tomatillos are one of my favorite varieties of types of plants that are highly productive with the tomatillo fruits and the seed for the following year. These heirloom tomatillos very quickly can develop perennial tendancies from its cultural background being traced to South and Central America as a perennial tropical vegetable.

We love to make salsa verde with all of our buckets of tomatillos that we harvest.

CHICKEN FILLING:

Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste.

SAUCE:

1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
2 green chiles, charred, peeled and seeded
3 jalapeno chiles, partially seeded, veins removed
2 cloves garlic
1/2 c. chicken broth
1/4 c. rice vinegar
1 tbsp. light oil
1 tsp. ground cumin
1/4 to 1/2 c. cilantro, snipped
Salt to taste
2 tbsp. lime juice
1 tsp. suga

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

CHICKEN FILLING: Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste. SAUCE: 1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos 2 green chiles, charred, peeled and seeded 3 jalapeno chiles, partially seeded, veins removed 2 cloves garlic 1/2 c. chicken broth 1/4 c. rice vinegar 1 tbsp. light oil 1 tsp. ground cumin 1/4 to 1/2 c. cilantro, snipped Salt to taste 2 tbsp. lime juice 1 tsp. sugar

cut corn tortillas into triangles and fry them for tortilla chips. Lemon juice is better than salt <3

Camden Recipes

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Best Regards,

Andrea Ferich

Director of Sustainability Initiatives

The Center For Transformation