Combine all ingredients in a small bowl and let sit for 1-2 hours to allow salt to release some of the juices and let everything marinate together.

My favorite way to enjoy this salsa is with seafood! Blackened salmon salad, grilled shrimp, or rockfish tacos are three of my go-tos!

Preheat the oven to 400 degrees and line a 9 by 12 (or larger) baking dish with foil.

Place the halved tomatoes in first, cut side up. Rip each basil leaf in half or thirds and place the pieces around the tomatoes. Place the whole garlic throughout the pan as well.

Drizzle with olive oil and sprinkle with salt and pepper to taste. Since I happen to LOVE pepper, I was pretty heavy with the pepper.

Roast in the oven for 1 hour. Remove and put all contents in the blender and puree until a semi even consistency. Before serving, taste!!! You may want more salt, pepper, fresh basil. 

Makes 4 cups, freeze half if you can't eat that much in a week.

Enjoy!

Combine all ingredients in a food processor or blender and enjoy! I used this as a dressing for a kale, black bean, corn, and red pepper salad and the amount of lime juice in it kept the avocado from getting brown for days!

In a shallow sauce pan, cover tomatillos (whole without papery covering) and whole chiles with water and bring to a boil. Once boiling reduce to a simmer, and cook for about 5 minutes. Tomatillos will change color, but not be very soft yet. Cut stems off of peppers, and add tomatillos, peppers, and 1/2 cup of the cooking water to a blender with garlic, onion and cilantro. Puree until even tomatillo salsa consistency. If needed add more of the cooking water. Place 1/2 half of salsa aside for later use.

In a large frying pan add raw chicken (I cut the breasts in half but this isn't necessary), beans and 1/2 of the salsa that was just made. Cover and bring to a boil. Once boiling, turn heat down to low and cook for 2 more hours, stirring occasionally. After 2 hours the meat should begin to shred. Uncover and cook for 20 more minutes to allow some moisture to escape. Pull off heat and stir in chopped spinach.

Now its time to assemble the enchiladas. Preheat oven to 350 and grease a 12 by 9 baking dish. After greasing, spoon a little of the salsa (that was set aside earlier) onto the bottom of the pan to coat it. Then take one tortilla (if they are dry, wrap them in a towel and microwave for 45-60 seconds to loosen up) sprinkle a little cheese on it, spoon the spinach chicken mixture, spoon a little salsa, wrap, and place in the baking dish. Continue until you have no more space. I made 12 enchiladas and had a little corner in the dish open that i just filled with the leftover filling. Pour the remaining salsa over the top making sure each enchilada is evenly covered and plenty of salsa is in the creases. Sprinkle the remaining cheese over the top and place in over for 12 minutes until cheese is nice and melted. Serve with sour cream, avocado, shredded lettuce, tomatoes, pico de gallo, anything that tickles your fancy!

This is a dish that I like to make on Sundays and separate out for my lunches because it packed with nutrients, tastes great, and reheats perfectly in the microwave!

In a food processor or blender, combine oil, soy sauce, cilantro, mango, lime juice, and salt. Add more oil and lime juice if consistency is too thick, but taste while adding to make sure it doesn't become too oil. If needed, add salt.

Add marinade to chicken and make sure all pieces are evenly coated. Marinate for at least 4 hours, but its better the longer it marinates. I didn't put all of the marinade on the chicken, and saved some to serve over rice!

Grease a non-stick skillet and heat over medium-high heat. Add chicken and cook, on each side for approximately 5-6 minutes. Be sure you cut into a piece of chicken or use a thermometer to check temperature, depending on the size of the thigh it may take longer.

Also note, the sugar in the mango will begin to caramelize, its not burning, it will get crispy and delicious!

Served with brown rice and sauteed kale with onions.

2/3 cup Soy Sauce
1 tsbp. Sriracha
1 Tsbp. Honey
1 tsp. minced ginger
1 tsp. sesame oil
1 tsp. chili paste
1 tsp. rice wine vinegar

In a small dish, combine all ingredients and whisk with a fork until consistent.

Note: This is how I like it, if you like a spicier sauce add more Sriracha and chili paste, if you like it sweeter add more honey