Salsa Verde with Roasted Tomatillos

Spicy, fresh, and delicious. This salsa verde is also easy to make.

2 lbs tomatillos
4 cloves garlic
1 medium onion
2 jalapeños
3 tbsp olive oil
1 small bunch fresh cilantro or 2 tablespoons dried cilantro
1 lime, juiced

Preheat oven to 400*
Slice tomatillos in half horizontally. Roughly cut the onion into wedges. Leave skins on the garlic.
Arrange garlic and onion on a large baking pan or sheet and drizzle lightly with oil (you can also just add it all at the same time and then remove the tomatillos once softened and allow the onions and garlic to cook more, but that’s a little more annoying).
Place in the oven for about 10 minutes. Remove and add tomatillos, drizzling with remaining oil.
Roast until the garlic and onions are soft and have begun to brown. You can go longer if you want a more roasted taste.
Remove from oven and allow to cool.
Slice open the jalapeños and remove seeds.
Add everything to a food processor or blender. Add cilantro (remove stems if fresh) and lime juice. Pulse to desired smoothness.
Chill and serve with tacos, burritos, nachos, enchiladas, etc.

Spicy Peanut Stew

This ended up being even more delicious than I thought it would be! It’s a little spicy, a little tangy, and a lot of comforting.

I only used 2 sweet potatoes, but they were HUGE (image below next to a standard box grater and 6 inch (blade) knife for comparison). You may need 4 or so if they are more regular sized.


1 onion, diced
1.5 tbs ginger, grated
1 ½ tsp garlic, minced
2 tsp cumin
2 lbs or so of sweet potatoes, peeled and diced
1 tsp crushed red pepper
2 cans tomato paste
1 cup smooth peanut butter
8 cups vegetable broth
1 bunch kale, stems removed and coarsely chopped
1/2 cup peanuts, coarsely chopped
1/4 cup chopped cilantro
Rice prepared your favorite way
Hot sauce if desired


You can use an instant pot for this, or go with a stock pot. I have directions below for both.

Sauté onions, garlic, and ginger for 2-3 minutes.

Add cumin and sweet potatoes and continue to sauté for an additional 2-3 minutes.

Add tomato paste, vegetable broth, and peanut butter. At this point, if you are using an Instant Pot, pressure cook for 10 minutes, allow to depressurize for 10 minutes and then release if not already done. If you are using your a stock pot, bring to a simmer and cook until potatoes are soft.

Once the potatoes are done, use an immersion blender or mixer to mash the potatoes to your desired level of smoothness. Add the kale and allow it to simmer another 10 minutes while you finish up your accompaniments. Salt to taste.

Serve with rice, chopped peanuts, chopped cilantro, hot sauce, and some homemade garlic sourdough bread if you happen to have it handy (ha!).

Southwest Impossibly Good “Meat,” Potato, and Kale Dinner for Instant Pot or Skillet

What is there to say? This is delicious! I made two versions – one of the omnivores and one for the vegans. We ate most of it!


  • 1 lb Impossible or Beyond meat
  • ¼ cup water
  • 4 TBSP olive oil
  • 1 medium onion, diced
  • 2 cups sweet potatoes, diced
  • 2 cups purple or red potatoes, diced
  • 1 jalapeños, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1-2 stalks of celery,in thin slices
  • 1 14 oz can diced tomatoes (undrained)
  • 1 tsp chili powder
  • 2 tsp cumin
  • 2 cups kale, collards, or spinach, stems removed and coarsely chopped
  • 2 limes, juiced

Optional Ingredients

  • cilantro
  • avocado
  • corn
  • hot sauce
  • sour cream
  • brown or wild rice
  • tortillas


Brown the “meat” and set aside.
Use ¼ cup of water to deglaze the skillet or pot and leave that broth in the pot.

Add everything except the “meat,” kale, and lime juice to the Instant Pot. Bring to high pressure for 3 minutes and then release pressure. 
Or add the same ingredients to a skillet and cook at a high simmer until the potatoes are done.

Put meat and kale into the pot/skillet, along with the lime and simmer only until kale is cooked. 

Serve with tortillas, rice, cilantro, avocado, etc.