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Once you make Roasted Tomatillo Salsa (known as Salsa Verde), it's one of those sauces you'll realize you'd like to always have in the fridge. It's zippy and spicy (though you can control the spice level) and will brighten any meal you pair it with.
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Full of herbs and studded with capers and Dijon mustard, the Italian salsa verde is pesto's sharper, bolder cousin.
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Today's recipe turns Elote, a popular Mexican street food of grilled corn on the cob slathered in a lime and chili powder-infused creamy spread, into a one-bowl meal. A base of quinoa is topped with an Elote-style grilled corn salad, spiced tempeh crumbles, fresh tomato and avocado, cotija or feta, and a smoky lime dressing.
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This veggie bowl, packed with a rainbow of colors and a slurp-worthy ginger lime peanut sauce, is an ideal recipe to incorporate into weekly meal planning. It’s appliance-free, uncomplicated cooking that helps you get real food on the table in real life.
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