ONLINE EXTRA — GO GREEN!: Avocado Dipping Sauce . . . Salsa Verde . . . Panko-Crusted Chicken Cutlets with Salsa Verde, etc.

Avocado Dipping Sauce

2 ripe avocados, peeled, pitted and chopped

2 to 4 large tomatillos, husked and chopped

2 to 6 green onions, minced

½ cup fresh salsa

1 bunch cilantro, stemmed and chopped

½ cup sour cream

2 cloves garlic, minced

1 teaspoon ground cumin

Salt, pepper, fresh lemon juice to taste

Combine all ingredients in a food processor and puree until almost smooth. Can be prepared several days in advance and refrigerated.

Salsa Verde

2 26-ounce cans whole tomatillos, drained

1 tablespoon olive oil

1 medium yellow onion, finely diced

1 serrano chili, stemmed, seeded, chopped

2 large cloves garlic, peeled, chopped

1 to 2 tablespoons sugar

1 chipotle pepper in adobo sauce with 1 tablespoon of the sauce, chopped

1 cup water

Juice of 1 fresh lime

1 to 2 teaspoons kosher salt

2 tablespoons heavy whipping cream, optional

3 green onions, washed, ends removed, minced

In a food processor, place the tomatillos without the liquid from the can and pulse to coarsely chop. Set aside.

In a large saucepan, heat the olive oil over high heat. Add onion and serrano pepper and cook until soft.

Add the garlic and until just beginning to brown.

Once the garlic is browned, add the sugar, chipotle with sauce, water, lime juice and salt. Reduce heat to medium and let simmer about 30 minutes, stirring occasionally.

Taste and adjust seasoning if needed. It may be a bit spicy, but the heavy cream added later should help tone it down. If desired, blend the mixture with a hand blender until smooth.

Cool and whisk in the heavy cream, if using, and green onion.

Yield: 2½ cups.

Approximate nutritional analysis per 1 tablespoon: 10 calories, 44 percent of calories from fat, 1 gram fat (no saturated), 1 gram carbohydrates, no protein, 160 milligrams sodium, 1 milligram cholesterol, 1 gram fiber.

Panko-Crusted Chicken Cutlets with Salsa Verde

1 cup buttermilk or plain yogurt thinned with skim milk

2 cloves garlic, crushed

1 tablespoon Dijon mustard

6 boneless skinless chicken breast halves

½ cup flour

½ teaspoon salt

2 eggs

3 cups (6 ounces) panko bread crumbs

¾ cup peanut or vegetable oil

Salsa verde (recipe follows)

Parsley or cilantro sprigs

Mix the buttermilk, garlic and mustard in a large shallow dish. Place a chicken breast between two sheets of heavy plastic wrap; lightly pound to ½-inch thickness. Add the chicken to the buttermilk mixture; turn to coat it well. Repeat with remaining chicken. Cover chicken; refrigerate 1 to 4 hours.

Mix flour and salt on a plate. Mix eggs with 2 tablespoons water in a pie plate. Put panko crumbs into another plate. Remove chicken from the buttermilk mixture; shake off excess. Lightly coat each breast with flour mixture. Dip into eggs to coat both sides. Roll in crumbs to cover completely. Place chicken on a wire rack set over a baking sheet. Let stand 20 minutes.

Heat oven to 400 degrees. Set another wire rack over a baking sheet; place in the oven. Heat ¼ inch of oil in a skillet large enough to hold some of the chicken in a single, uncrowded layer. (Use 2 skillets if necessary.) Add the chicken.

Fry over medium-high heat (adjust heat so oil does not smoke) until golden, about 3 minutes. Turn; fry until golden and chicken is almost firm when pressed, 2 to 3 minutes. Transfer the chicken to the rack in the oven while you cook the rest. Lightly drizzle some of the salsa onto 6 plates. Top with a piece of chicken. Garnish with parsley.

Yield: Serves 6.

Approximate nutritional analysis per serving: 625 calories, 49 percent of calories from fat, 34 grams fat (6 grams saturated), 128 milligrams cholesterol, 42 grams carbohydrates, 37 grams protein, 1,034 milligrams sodium, 3 grams fiber.

Salsa Verde

2 to 3 serrano chilies, stemmed, seeded

2 green onions, trimmed, roughly chopped

1 or 2 cloves garlic, peeled

2 cups (about 2 ounces) baby spinach leaves

½ cup roughly chopped fresh parsley or cilantro

¼ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons water

1 teaspoon salt

Drop chilies, onions and garlic into a food processor with the machine running to mince finely.

Add remaining ingredients.

Process, scraping container once or twice, until smooth.

Adjust with a little more water if needed for a smooth, slightly thick sauce. Can refrigerate 2 to 3 days.

Yield: ½ cup.

Approximate nutritional analysis per serving tablespoon: 67 calories, 88 percent of calories from fat, 7 grams fat (1 gram saturated), no cholesterol, 2 grams carbohydrates, 1 gram protein, 300 milligrams sodium, 1 grams fiber.

Mexican Salmon Salad Sandwiches

1/3 cup mayonnaise

2 teaspoons fresh lemon juice

½ cup tomatillo salsa (see recipe)

1 14½-ounce) can salmon, drained and deboned

1 ripe avocado

Kosher salt and freshly ground pepper

4 7-inch pitas

2 cups baby romaine lettuce leaves

Stir the mayonnaise and lime juice into the salsa in a medium bowl. Flake the salmon into the salsa mixture, leaving the pieces large.

Half, seed and peel the avocado, and cut it into ½-inch cubes (about 1 cup). Fold it into the salmon mixture, and season to taste with salt and pepper.

Slice open the tops of the pitas. Divide the salmon mixture and romaine among them, and serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 563 calories, 51 percent of calories from fat, 32.3 grams fat (4.9 grams saturated, 11.2 grams monounsaturated), 53.4 milligrams cholesterol, 27.8 grams protein, 41 grams carbohydrates, 5.9 grams fiber, 565 milligrams sodium.

Tomatillo Salsa

2 large tomatillos (6 to 7 ounces each)

2 medium scallions

1 small jalapeno chili

¼ cup firmly packed fresh cilantro leaves and stems

2 tablespoons vegetable oil

2 teaspoons fresh lime juice

2 small garlic cloves, pressed or minced

¼ teaspoon kosher salt

Freshly ground pepper

Husk, rinse and thickly slice the tomatillos; (you should have about 1½ cups). Trim and thickly slice the white and light green parts of the scallions (about ¼ cup) and coarsely chop the jalapeno (about 2 teaspoons).

Combine the vegetables and the cilantro in a food processor. Add the oil, lime juice and garlic. Pulse until finely chopped. Add salt and pepper to taste. Makes 1 cup.

Yield: 1 cup.

Approximate nutritional analysis per ½-cup serving: 147 calories, 85 percent of calories from fat), 14.4 grams fat (1.2 grams saturated, 8.3 grams monounsaturated), no cholesterol, 0.9 grams protein, 4.9 grams carbohydrates, 1.3 grams fiber, 295 milligrams sodium.

White Chili with Salsa Verde

SALSA VERDE:

2 cups coarsely chopped fresh tomatillos or 2 11-ounce cans, chopped and well-drained

½ cup chopped onion

½ cup chopped fresh cilantro

1 pickled jalapeno, finely chopped

1 garlic clove, minced

½ teaspoon lemon pepper

½ teaspoon dried oregano leaves

½ teaspoon adobo seasoning or garlic powder

2 to 3 tablespoons lime juice

CHILI:

2½ cups chicken broth or water

1 teaspoon lemon pepper

1 teaspoon cumin seeds

4 boneless, skinless chicken breast halves

Olive oil spray or 1 teaspoon olive oil

1 garlic clove, minced

1 cup chopped onion

2 9-ounce packages frozen white shoepeg corn

2 4-ounce cans diced green chilies, undrained

1 teaspoon ground cumin

2 to 3 tablespoons lime juice

2 15-ounce cans great Northern beans

2/3 cup crushed tortilla chips

1½ ounces (2/3 cup) shredded reduced-fat Monterey Jack cheese

Make the salsa: Combine ingredients in a medium bowl; mix well. Refrigerate 30 minutes to blend flavors.

Yield: About 2½ cups.

To make chili: In a large saucepan, combine broth, lemon pepper and cumin seed; bring to a boil. Add chicken and reduce heat to low; cover and simmer about 20 minutes, until fork tender and cooked through. Cut into 1-inch pieces. Return chicken to saucepan.

Spray skillet with oil; heat over medium heat. Add garlic and cook, stirring, 1 minute. Add to saucepan. Add onions to skillet; cook and stir until tender. Add to saucepan along with corn, chiles, cumin and lime juice. Bring to a simmer. Add beans and simmer until heated.

To serve, place about 1 tablespoon each tortilla chips and cheese in 8 soup bowls. Ladle chili on top. Serve with salsa.

Yield: Serves 8.

Approximate nutritional analysis per serving: 341 calories, 14 percent of calories from fat, 5.4 grams fat (1.6 grams saturated, 2 grams monounsaturated), 37.7 milligrams cholesterol, 27.9 grams protein, 48.7 grams carbohydrates, 9 grams fiber, 443.3 milligrams sodium.

Enchiladas Verdes de Pollo

FOR CHICKEN:

1 small chicken, cut into 8 parts

8 cups water

½ medium white or yellow onion, skin removed

6 large garlic cloves, peeled

2½ teaspoons sea salt, divided, or to taste

8 sprigs of cilantro

3 large sprigs fresh mint

3 tablespoons olive oil

½ small red onion, finely chopped

1/2teaspoon freshly ground black pepper

FOR SAUCE:

2 tablespoons olive oil

2 cups salsa verde (see accompanying recipe)

1 cup chicken stock (from boiled chicken, above)

½ teaspoon salt, or to taste

Heaping ¼ teaspoon ground cumin

8 cilantro sprigs

FOR ENCHILADAS:

2 cups Monterey Jack cheese, grated

½ cup vegetable oil

12 fresh (machine-made) corn tortillas (see notes)

24 small red onion rings, very thinly sliced

6 small leaves of romaine lettuce hearts, dried well after washing

1 small bunch radishes, sliced into rounds

1 cup queso fresco, crumbled (see notes)

1 cup Mexican crema or creme fraîche (see notes)

To make the chicken: Place the chicken parts in a large, heavy-bottomed pot and cover with water. Add the onion, garlic cloves and 2 teaspoons sea salt. Bring to a boil over high heat. Simmer uncovered over medium heat for about 20 minutes, or until chicken starts to smell good.

Add cilantro and mint sprigs. Continue to simmer chicken for 25 more minutes or until chicken is tender enough to eat.

Cool chicken in the broth. Strain the stock and reserve. Discard onion, garlic and herbs. Roughly shred the chicken. Discard the bones.

Heat the olive oil in a large skillet over medium-high heat. Add the red onion and cook, stirring, for 30 to 45 seconds. Stir in shredded chicken, 1/2 teaspoon sea salt, and pepper. Add 1/3 to ½ cup of the reserved chicken stock to moisten the meat. Taste and add more salt, if necessary. Continue to cook chicken for about 10 more seconds, then remove from heat and set aside.

To make the sauce: Heat the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the salsa verde and cook for about 1 minute, stirring constantly. Add the chicken stock, salt, cumin and cilantro.

Simmer over medium heat for about 4 minutes. Remove from heat, cover and set aside.

To assemble and serve: Preheat oven to 350 degrees. Combine the chicken with half the Monterey Jack cheese.

In a large skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Lightly fry a tortilla for about 5 seconds on each side just until it becomes soft. Transfer to a plate.

Repeat process with each tortilla, adding a tablespoon of vegetable oil to the skillet before cooking each one. Do not allow the tortillas to become brown or crisp around the edges. Stack the tortillas on top of each other on a plate.

Dip a tortilla in the sauce and place it on a separate plate. Spoon about 3 tablespoons of the chicken mixture across the tortilla and roll. Repeat with the remaining tortillas, placing each enchilada side-by-side in a baking dish.

Cover the enchiladas with the remaining sauce and sprinkle with the rest of the Monterey Jack cheese. Place the dish in the preheated oven and bake 10 minutes.

Serve hot, garnished with onion rings, lettuce and radishes. Sprinkle with queso fresco and top with crema.

Notes: Freshly made corn tortillas are available at Hispanic supermarkets. Queso fresco is a type of farmer’s cheese with a crumbly texture that is available in Hispanic markets.

Mexican crema and creme fraiche are similar types of cultured cream. Crema is available at Hispanic markets; creme fraiche is available at some supermarkets.

Yield: Serves 6.

Guacamole en Molcajete

FOR GUACAMOLE:

2 serrano chilies

3 large tomatillos, husks removed and washed

3 garlic cloves, unpeeled

¼ small white onion, peeled

4 sprigs cilantro, chopped

2 Hass avocados, mashed

½ teaspoon fine sea salt, or to taste

12 fresh corn tortillas

Special equipment needed:

Molcajete, or another large mortar and pestle (see note)

Pierce chilies with a fork. Cook tomatillos, chilies, garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots — about 8 minutes for garlic and chilies and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic and chilies. Remove and discard outermost layer of onion. Slice off the onion’s tip. Finely chop onion.

Place garlic, chilies, onion and cilantro in the mortar. Mash with the pestle.

Chop the tomatillos and add them to the mortar. Continue mashing until the mixture turns into a smooth paste.

Add avocado and salt to the mortar. Mash until combined.

Serve the guacamole in the molcajete with fresh, warmed corn tortillas. (See note.)

Notes: A molcajete is a mortar and pestle made of stone.

Yield: Serves 4 to 6.

Salsa Verde

15 large tomatillos, husks removed and washed

2 to 3 serrano chilies or 1 jalapeno (see note)

5 cloves garlic, unpeeled

½ small white onion, unpeeled

1 teaspoon salt, or to taste

10 sprigs cilantro

Pierce chilies with a fork. Cook tomatillos, chilies, garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots — about 8 minutes for garlic and chilies and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic, onion and chiles.

In a blender, combine the onion, garlic, cilantro, chilies, tomatillos and salt. Blend until smooth.

Yield: 2 cups.

Note: If a milder salsa is desired, add fewer chiles.

Serrano Ham-Stuffed Trout with Spicy Salsa Verde

SALSA VERDE:

½ bunch fresh parsley

3 or 4 sprigs fresh cilantro

7 garlic cloves

1 jalapeno, seeded and deveined

½ teaspoon hot Spanish paprika (preferably Pimenton de la Vera)

¼ teaspoon ground cumin

1 cup extra-virgin olive oil

¼ cup Spanish sherry vinegar

Salt to taste

TROUT:

4 whole trout (about 1 pound each), gutted and cleaned, preferably with head and tail on

Salt and freshly ground pepper

½ pound Serrano ham, cut in 1/8-inch slices

4 garlic cloves, thinly sliced

COATING:

1¼ cups stone-ground yellow cornmeal

¼ cup all-purpose flour (preferably unbleached)

1 tablespoon freshly ground pepper

2 teaspoons hot Spanish paprika

¼ teaspoon ground cumin

Salt to taste

TO FINISH:

Olive oil for frying

Prepare the salsa: Combine all ingredients in a blender or food processor and process into a smooth sauce. Pour into a bowl and set aside.

Yield: 1½ cups.

Prepare the trout: Rinse the trout and pat dry. Season with salt and pepper and let rest for at least 5 minutes. Pour ½ cup of the salsa verde over the fish, rubbing it all over. Refrigerate for at least 20 minutes. When ready to cook, tuck 2 or 3 ham slices in the fish’s cavity and top with garlic slices.

Prepare the coating: Measure all the ingredients into a pie plate or other wide, shallow dish. Stir with a fork to mix. Dredge the fish, pressing it with your hands to coat evenly with the coating.

Fry the trout: Heat abundant olive oil (about 2 cups) over medium heat in a large, heavy frying pan. Add the fish and fry until golden brown, about 5 minutes on each side. Drain on paper towels. Serve hot with salsa verde. Makes 4 servings.

Yield: Serves 4.

Approximate nutritional analysis per serving (does not include oil absorbed in frying): 976 calories, 60 percent of calories from fat), 65.1 grams fat (10.4 grams saturated, 43.8 grams monounsaturated), 126.5 milligrams cholesterol, 48.4 grams protein, 53.6 grams carbohydrates, 2.5 grams fiber, 907.1 milligrams sodium.

Clams in Green Sauce

20 Manila clams, cleaned thoroughly

1 tablespoon finely chopped flat-leaf parsley

3 tablespoons Spanish extra-virgin olive oil

2 tablespoons very finely chopped Spanish onion

½ garlic clove, very finely chopped

1 tablespoon dry white wine

Salt to taste

Bring 1 quart water to a boil in large pot. Add 4 clams to boiling water and cook just until you see them opening a fraction, 5 to 10 seconds. Then immediately remove them. Repeat with remaining clams.

Place a strainer over a bowl to collect the juices. Working over a bowl, use a knife to make 2 incisions on the side of each clam shell to break the muscle, being careful not to break the clam itself. Open the shell and separate the clam from the shell, using the knife or a teaspoon. Carefully put shelled clams in the strainer. At this point you should have about ¼ cup clam juices.

Put parsley and collected clam juices in a blender and blend until it forms a very fine puree. You should have a nice green sauce. Set it aside.

Heat olive oil in a medium saute pan over a medium flame. Add onion and cook until soft and translucent, about 3 minutes (do not let onion brown). Add garlic and wine, and cook until wine evaporates, 20 seconds. Add 2 tablespoons of the parsley sauce and cook for 1 minute. The result should be a very light sauce. Season with salt to taste.

To serve, place clams in a soup plate and cover them with the sauce.

Yield: Serves 4 as tapa.

Green Chili and Hominy Stew

1 tablespoon olive oil

1 medium onion, chopped

3 cloves minced garlic

1 cup chopped peeled and seeded green chili peppers

1 cup water or vegetable broth

1 15.5-ounce can white hominy, drained and rinsed

¼ cup chopped cilantro

Salt, to taste

Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and saute 4 minutes until the onions are translucent. Add the green chilies, water or broth and hominy. Bring to a simmer and cook 20 minutes. Add the cilantro and salt.

Yield: Serves 4.

Approximate nutritional analysis per serving: 128 calories, 32 percent of calories from fat, 5 grams fat (0.63 grams saturated), no cholesterol, 20 grams carbohydrates, 4 grams fiber, 5 grams sugars, 2 grams protein, 211 milligrams sodium.

Notes: To peel and seed chili peppers: Place the chili peppers on a baking sheet under a preheated broiler 5 to 6 minutes until the skins turn black and blister. Turn the peppers and repeat the process. Place the blackened peppers on a plate and cover loosely with a kitchen towel. Let sit 5 minutes, peel the skins off, rinse under water to remove the small black pieces and remove the stems and seeds. Your peppers are ready to use.

Hominy, also called posole, is large white corn kernels that look much like chick peas. You can find them in most grocery stores. Make a double batch and serve some now and some later as the flavors of the stew mellow and mingle. Serve alone or over rice.

Turkey and Salsa Verde Panini

¾ cup chopped Italian parsley

7 green olives, pitted and coarsely chopped

2 tablespoons capers, chopped

1 small garlic clove, finely chopped

1 teaspoon chopped lemon zest

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

2 large pieces ciabatta, each about 4 by 6 inches, or other flatbread

Sliced leftover turkey

Place parsley, olives, capers, lemon zest, olive oil and lemon juice in a small bowl and stir well. Add salt and pepper to taste.

Cut ciabatta in half horizontally. Spread ¾ of the salsa verde on the bottom halves of the bread. Arrange the turkey slices on top of the green sauce. Then spoon the remaining sauce over the chicken. Cover with the top halves of bread. Press down firmly so that the panino holds together, and the salsa verde soaks into the bread to flavor it.

Yield: Serves 2.

Chicken Sour Cream Enchiladas with Salsa Verde

FOR ENCHILADAS:

¾ pound boneless, skinless chicken breast

1 carrot, diced

2 cups chicken broth

Vegetable oil for softening tortillas

1 jalapeno, finely minced (optional)

2 cloves garlic, peeled and minced

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper to taste

1½ cups grated Monterey Jack cheese

1½ cups grated cheddar cheese

2 cups sour cream

12 corn tortillas

1 cup salsa verde (recipe below)

FOR SALSA VERDE:

12 medium tomatillos (about 1 pound) husked, rinsed and chopped

½ cup chicken stock

2 cloves of garlic, chopped

2 jalapeno chilies, seeded and chopped

1 teaspoon sugar

1 teaspoon fresh lime juice

¼ cup chopped cilantro

2 teaspoons salt

Freshly ground black pepper to taste.

To make the enchiladas: Place the chicken in a large pot, cover with stock and simmer until chicken is done, about 10 to 15 minutes, depending on the size of the breasts. Remove the chicken and let cool. Reduce the stock to approximately ½ cup and reserve for use in the salsa verde. Shred the chicken or dice it into ¼-inch pieces. Mix the chicken with the garlic, jalapeno, oregano, cumin, salt, pepper, cheeses and ½ cup sour cream.

Pour enough vegetable oil in a skillet to come ½-inch up the sides. Over medium heat, bring the oil to 300 degrees, or just smoking. Submerge the tortillas in the oil one by one for 5 seconds each to soften. Drain the tortillas on paper towels and keep warm, do not stack the tortillas.

To make the salsa verde: Blend all ingredients in a food processor until smooth. Adjust seasoning with salt and pepper.

Yield: About 2 cups.

To assemble the enchiladas, lay the tortilla flat, top with 2 heaping tablespoons of the chicken mixture. Roll up the tortilla and place seam-side down on a large casserole dish. Repeat with each tortilla, placing them snuggly together to fill the dish. Top with the remaining sour cream. Cover with foil and bake in a preheated, 350-degree oven until just heated through and the cheese is melted. Remove with a spatula, put three on each plate, and top with the salsa verde.

Yield: Serves 4.

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