And a few more Green Recipes:
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
A South Indian approach combining thinly-sliced green beans with coconut, Indian spices and a hint of chile.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
SATURDAY 3/16 starting at 3pm, join us at our popup shop for FREE beer samples selected by Amanti Vino for your St. Patrick’s celebration. We’ll also have Irish soda bread sprinkled with Mexican Sweet Blend, and you can shop unique St. Patrick's themed decor and hostess gifts from Styled Blu.
P.S. If you’re interested in summer camp this year, be sure to get on the list. And sign up soon - we have a 10% early bird discount through 3/31, and spots are already filling up!
P.P.S. I'd love to see what you're cooking this season! Tag @adventurekitchen in Instagram or @theadventurekitchen in Facebook so I can see and share! :)