This salsa is simple to make and is great served warm or room temperature. The recipe is flexible; if you do not like too much heat, reduce the number of serrano peppers or use jalapeños instead.   If you refrigerate the salsa, it will be gelatin-like; heat leftover salsa in a sauce pan to regain the proper consistency. With a little water or stock, you can also use the salsa for enchiladas verdes.

Tomatillo Salsa

1 1/2 pounds tomatillos
3 cloves garlic, in skins
4 serrano peppers
1 cup chopped onion
1/2 cup chopped cilantro
Juice of 1/2 lime
Salt, to taste

Heat oven to broil and place rack in upper third of oven.  Remove husks and wash tomatillos.  Line a baking sheet with foil and arrange the tomatillos, garlic, and peppers in a single layer.  Broil for 7 minutes.  Remove from oven and flip each item with tongs.  Broil again for 7 minutes.  Discard the skins from the garlic and the stems of the peppers.

In a Vita-Mix or blender, combine all items, except the salt.  Purée until pourable and fairly smooth.  Stir in the salt to taste, about 1 teaspoon.

From Kristina Mistry

From Mark Bittman, author of “How to Cook Everything” comes this simple finger food. The recipe makes easy work out of an unusual appetizer, and the skewers are simply toothpicks.

Skewered Crisp Shiitakes with Garlic

40 shiitake mushroom caps, about 1 pound (stems should be reserved for stock or discarded)
1/3 cup extra virgin olive oil
4 large cloves garlic, peeled and sliced thin (but not shaved)
Salt, to taste
Pepper, to taste

Preheat oven to 450 degrees. Put shiitakes on one layer in a roasting pan and add olive oil. Roast for about 20 minutes, until the shiitakes have begun to shrink. Stir in the garlic, salt and pepper, and return to oven, tossing and turning occasionally, until the shiitakes are crisp, and garlic slices are crisp and browned. Skewer the shiitakes on toothpicks and lay on a warm serving plate. Scatter over the garlic “chips.”  Serve right away.

Serves 8-10

Adapted from “The Minimalist Entertains” by Mark Bittman