INGREDIENTS

INSTRUCTIONS

A green tomato-like vegetable with a paper-thin husk. Available at
Latin American markets and some supermarkets.  To make the tomatillo
salsa:  Heat oil in large saucepan over medium-high heat. Add onion and
garlic; saute 5 minutes. Add tomatillos; saute 3 minutes. Add broth.
Reduce heat, cover and simmer until tomatillos are soft, about 8
minutes.  Blend tomatillo mixture and cilantro in food processor until
almost  smooth. Transfer to bowl. Mix in chili powder. Season with hot
pepper  sauce and salt. Cover; chill up to 2 days.  To make the
tomato-chili salsa:  Place chilies in bowl. Cover with hot water. Soak
until soft, about 20  minutes. Drain. Cut open; scrape out seeds. Cut
off stems and  coarsely chop chilies.  Blanch tomatoes in boiling water
for 20 seconds. Drain and peel. Cut  in half; squeeze out seeds. Chop
tomatoes.  Combine chilies and 3/4 cup tomatoes in processor; puree
until smooth.  Transfer to bowl. Mix in remaining tomatoes, green
onions, cilantro,  garlic, sugar and cumin. Season with salt. Cover;
chill up to 1 day.  To make the tortillas:  Line baking sheet with
paper towels. Heat oil in large skillet over  medium-high heat. Add 1
tortilla; fry until crisp and golden, about 30  seconds per side.
Transfer tortilla to paper towels and drain. Repeat  frying and
draining with remaining tortillas.  To make the grilled vegetables:
Preheat oven to 350F. Prepare barbecue (medium-high heat). Mix olive
oil, garlic, chili powder and salt in large bowl. Pour 1/4 cup oil
mixture into small bowl and reserve. Add zucchini, bell peppers and
eggplant to oil mixture in large bowl; toss to coat.  Grill zucchini,
bell peppers and eggplant in batches until light  brown, about 3
minutes per side. Place on baking sheet. Cover with  foil. Brush
mushrooms and onion rounds with reserved 1/4 cup oil  mixture. Grill
until light brown, about 3 minutes per side. Place on  baking sheet
with other vegetables.  Meanwhile, transfer tortillas to clean baking
sheet and rewarm in oven  until hot, about 5 minutes.  Place 1 tortilla
on each plate. Top with vegetables. Serve with  salsas. continued in
part 2

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”