Spicy Green Curry Paste

This is great in a variety of curries (think Indian or Thai style). You can also add it to soups, sauces, salad dressings, etc. for a little extra flavor.

The quantities below are rough. You could add more or less of each ingredient to get the flavor you prefer.

Process in a food processor until relatively smooth:
1/2 cup cilantro
1 jalapeno
1 tbsp fresh ginger
2 cloves garlic
1 tbsp olive oil
1 tsp fish sauce
Juice of 1 lime
1/2 tsp cumin
1/2 tsp coriander
1/2 black pepper

I usually don't use this all in one recipe, so I store the extra in a jar in the fridge. I am not sure exactly how long it will last but at least a week or so.

Zucchini Fritters w/ Green Tomato Salsa

Combine:
1 Shredded Zucchini
1/2 cup Flour (I used half whole wheat flour and half ground quinoa)
1 Egg
~1/2 cup Milk (enough to make a batter)
1/8 tsp Cumin
1/8 tsp Coriander
Salt
Pepper

Drop spoonfuls of batter into hot frying pan with a bit of oil. Cook each side until it is browned.


Green Tomato Salsa

Combine:
1 Chopped Green Tomato
Kernels from 1 Cooked Cob of Corn
1/2 Diced Jalapeno

Combine and puree:
1/4 cup Lime Juice or Vinegar
2 tbsp Fresh Cilantro
1 tbsp Agave Syrup
1 tbsp Olive Oil
Salt

Combine vegetables and dressing a let sit for a while.