Over the top veggie omelet

These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
2 eggs
water
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Salt

Pepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.

While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.

When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet.  Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies.  Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients.  When you accomplish this feat, close your eyes and enjoy the flavor.

Photo and Recipe by Tod Dimmick

Salsa with Fresh Tomatoes and Tomatillos

If you enjoy fireworks on your palate, cook no further.

Prep time:  10 minutes
Yield:  About 2 cups

INGREDIENTS
1 1/2 - 2 cups ripe tomatoes, 1/4 inch dice
1/2 cup tomatillos, 1/4 inch dice
1/4 cup minced onion
1/4 cup cilantro, coarsely chopped
2 tablespoons red wine vinegar
1 teaspoon salt1/2 teaspoon dried oregano (or 2 teaspoons fresh, minced)
1 tablespoon minced hot pepper flesh (not seeds)*
A few drops of your favorite hot pepper sauce*
Tortilla chips for serving

DIRECTIONS
Mix all ingredients. 

Don't be surprised if this gorgeous stuff disappears in less time than it took you to make it.

*Add half the minced hot pepper and hot pepper sauce, and taste for flavor, and then decide if you want to add the rest.

Pasta with Sauteed Vegetables and Feta

All you need in one delicious serving.  Except that you'll want to go back more than one serving.

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
2 bell peppers, cut in to 1/4 inch chunks
1 bunch scallions, cleaned, white and light green parts chopped into 1/8 inch pieces
3-4 tomatillos, cut into 1/4 inch chunks
1 hot pepper, seeds and membranes removed, minced
1 bunch turnip greens, cleaned, stems and leaves separated and coarsely chopped
1 clove garlic, crushed
2 eggs
1 large tomato, 1/2 inch chunks
1/2 cup chopped fresh basil
1 pound whole wheat pasta

DIRECTIONS
Heat the pasta water.  Whisk the eggs in a bowl and set aside.

While the water is heating, heat the oil in a large skillet or saute pan over medium-low heat and saute peppers, scallions, tomatillos, and hot pepper for 5 minutes, stirring occasionally.  Add the turnip green stems and garlic and cook for another 2 minutes, stirring, then add the turnip greens, cover, and cook for one more minutes or until greens are wilted.  Remove from heat.

Cook the pasta to your liking, drain, and return to the pasta pot.  Stir in the eggs.  The heat from the pasta will cook the eggs.  Scrape the pasta into a serving dish, and top with the vegetables from the skillet, along with the tomato and the basil.  Gently mix in the vegetables.  Serve, topping with crumbled feta cheese.

A good rose or dry red alongside completes the picture.

Photo and Recipe by Tod Dimmick

Salsa Verde

Salsa Verde is "the" way to showcase gorgeous tomatillo flavor

Prep time:  10 minutes
Yield:  about 2 cups salsa











INGREDIENTS
1/2 lb tomatillos, chopped into 1/4 inch pieces
1/2 cup sweet onion, chopped into 1/4 inch pieces
1 fresh hot pepper (such as jalapeno or serrano), minced, seeds and all
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon Kosher salt

DIRECTIONS
Combine all ingredients in a serving bowl and mix thoroughly. 

Photo and Recipe by Tod Dimmick

(adapted from my Complete Idiot's Guide to 5-Minute Appetizers).