Traditionally, this dish is made with spinach. Spanakopita has become a catch-all for our seasonally over-abundance of leafy greens. We often use a mix of greens from our weekly CSA boxes. But don’t stop there! Mixtures of leafy greens also work – experiment with kale, radish greens, Swiss chard, spring turnip greens, mustards and/or beet greens. I have even included some leaf lettuces! Consider steaming and freezing your CSA/garden/market greens for winter, when this dish ca
I was first introduced to this fresh, spicy green condiment at Sangria Grille, a farm-to-table restaurant in Moscow, Idaho. For years, my family and I thought the base of the sauce must be cilantro, so we experimented and made some excellent cilantro-based sauces. Then, one day I was speaking to George Skandalos, co-owner of Sangria, and he said the sauce is made from lettuce! Woohoo! Mystery solved.
Here is a simple recipe for Peruvian Aji Verde (green sauce). I can’t