Eat Your “Green”s Summer Recipes

Welcome back Foodies! Everyone is always talking about “going green” these days from recycling to carpooling in an effort to reduce our carbon footprint on the world. Well this past week I tried out two new recipes with their own “green” value; their color! Guy Fieri’s Fire-Roasted Tomatillo Salsa Verde and a summer-fied version of Grilled Romaine graced our plates, and didn’t last very long there! These two “green” recipes not only taste delicious but are also a way to mix up your warm weather dishes. And they both do a body good! Here are the “green” for your summer figure recipes.

Fresh Tomatillos, great for homemade salsa!

Fresh Tomatillos, great for homemade salsa!

Fire-Roasted Tomatillo Salsa Verde

I think this salsa would be great on anything from steak to chicken to portobello “burgers.” I used mine for homemade turkey enchiladas (freezing the extra sauce for another meal!) which my husband said were better than any Mexican restaurant he’s ever eaten in! I guess I’ll be keeping that one for the recipe book 🙂 Find the original recipe here.

Cheesy, pleasing turkey enchiladas

Cheesy, pleasing turkey enchiladas


8-10 Husked and quartered Tomatillos

1 jalapeno, seeded and cut into 4 pieces

2 cloves of garlic

1 cup chopped onion


Salt and Pepper to taste

1/4-1/2 cup low-sodium chicken stock

1/2 bunch fresh cilantro

Juice of 1 lime

Use this salsa for meats, seafood, or veggies!

Use this salsa for meats, seafood, or veggies!


Pre-heat the broiler. Place tomatillos through onion on a baking sheet. Toss with a generous drizzle of EVOO, salt, and pepper. Broil 5-10 minutes, tossing frequently until vegetables are very charred all over. Remove from the broiler and let cool slightly. Transfer to a blender with remaining ingredients and blend until smooth. Place in a saute pan and warm over medium heat. (*Note: The jalapeno gives this salsa a bit of a bite, if you’re not into spice, leave it out or replace with half of a poblano pepper.)

Grilled Romaine


1 head of romaine


Salt, pepper, dried oregano, and garlic power to taste

Good Balsamic

"Greening" up the grill

“Greening” up the grill


Cut the romaine down the center length wise. Drizzle with EVOO, salt, and pepper. Grill over medium heat until lightly charred on both sides (about 3 minutes per side). Transfer to a plate and drizzle with slightly more EVOO, salt, pepper, and remaining spices as well as a drizzle of balsamic. I think this would be great with a homemade Caesar dressing as well! If so, skip the oregano, garlic, and balsamic. Serve as a side salad or an entree with just about any topping you’d like!

Grilled Romaine Salad

Grilled Romaine Salad

These are two great recipes that are so simple yet so flavorful that you’ll be thanking me you gave them a try. Enjoy a big portion while still feeling confident about your waistline. Go “green” for your body tonight!

Eat Well,

Stephanie a.k.a. The Foodetarian

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