Post #48 by sykesix on the Cooking in Shrewd'm board

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Here in Seattle we have long cool springs followed by short summers. So when the garden is producing you need to make hay. Right now, the tomatillos are starting to produce in the garden and this banger from Allison Roman is a great way to use them up.

This recipe is really easy. You have to pay a little bit of attention but it is mostly hands off. My criteria for a great recipe is one that you would serve to company and one you can make on a weeknight. This hits both. Gift link:

https://cooking.nytimes.com/recipes/1019687-braise...

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