Ronny Russell Recipe

Ronny Russell -

Roasted yams, guacamole, black beans, salsa verde, purple cabbage, rice, toasted pumpkin seeds

Oven Roasted Yams and Onions

Ingredients:

3 medium yams

1 medium yellow cooking onion

2-3 TBS cooking oil

1 tsp salt

Method:

Preheat oven to 400 degrees

Chop yams into 1/2” cubes

Dice the onions

Toss the yams and onions with oil and salt and spread them on a baking sheet, so that they are basically one layer.

Roast in the oven for about 45 minutes, or until yams are soft and browning.

Purple Cabbage Salad

Ingredients:

1 medium purple cabbage

1 tsp salt or more to taste

2 limes squeezed

Method:

Slice the cabbage finely.

In a bowl, add the salt to the cabbage

Massage the salt into the cabbage, it will start to soften and the juice of the cabbage will start to come out. Continue to massage until it is nice and soft

Stir in the lime juice to taste

Put aside in the fridge. Letting the cabbage salad sit allows it to continue to pickle, and the flavor and texture to develop. Yum!

Fresh Tomatillo Salsa

Ingredients:

10 tomatillos 1” size (husked, rinsed, and quartered)

1 bunch of fresh cilantro (cut from stems and roughly chopped)

2 limes squeezed

7-8 cloves garlic, peeled

1 small white onion (chopped)

2-3 fresh jalapeno peppers (chopped)

2 avocados

1 ½ cups water

1 tsp ground cumin

½ tsp ground black pepper

salt to taste 1-2 tsp

Method:

Combine all ingredients in a food processor or blender, except the cumin, salt, and pepper

Add spices and blend them in

Serve immediately, or refrigerate for later. Note that because of the fresh avocado, this recipe is best eaten as fresh as possible.

Guacamole, Rice & Black Beans

Your favourite classic recipe!