Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce

Ingredients 1 box phyllo dough, thawed per instructions 4 cups chard, tough stems removed and chopped 1/2 pound new potatoes, washed and finely chopped 6 large cloves of garlic, peeled and finely chopped 1 onion, peeled and finely chopped 1/2 white wine 1 cup parmesan cheese, if desired 1.5 sticks (12 Tbsp) of butter 3Continue reading “Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce”

Summer Vegetable Tempura with Two Dips

Ingredients Assorted summer/fall vegetables (recommended: beans, peppers, sweet potatoes, green tomatoes or tomatillos, okra, onion) 1.5 cups all purpose flour per 1 lb of veggies 12 oz (1 can) of seltzer per 1.5 cups of flour About 6 cups of vegetable oil for frying 1/2 tsp salt per cup of flour Ingredients for dips/toppings 1/2Continue reading “Summer Vegetable Tempura with Two Dips”