Best Poblano Pepper Recipes

Serve this salsa as an appetizer, with your favorite grilled meats, or enjoy it as a spicy side salad.This recipe is courtesy of With Salt and Wit. 

Summer is winding down, and for most of us that means using up our saved vacation days and heading to the beach for the week. Eating at the beach might not seem ideal, but it can be a great destination for a picnic, so long as you know how to do it correctly. The first thing to remember is to protect your food from the outdoor elements. You never want the sand, wind, or heat to ruin your picnic, so be sure to wrap all of your items in plastic wrap or foil. Liquid dishes such as cold or room-temperature soup are great to bring to the beach because you can keep them in a thermos and they’ll hold up. If you’re getting fancy and want to keep your presentation skills in check, pack sauces or condiments in mini squeeze bottles for easy and safe plating. Kebabs, requiring no silverware, are another great dish to serve at the beach. Wait to assemble them until you get there, though, and be sure to pre-cut all items so it is simple to assemble while on the beach. When you’re ready to sit down into the sand and eat, lay out a fresh towel that’s sand-free and place weights along the corners to keep it weighed down. If you really want to impress your beach buds, my shrimp ceviche is the perfect beach-weather dish that will hold up well in a chilled cooler.

Be forewarned: This lasagna is properly hot. If you "don't do spicy food," feel free to cut down the amount of chipotles en adobo, or to omit them entirely. But, if you're a fellow fire-breather like me, you'll notice that contrary to what a lot of people say about spicy food, the flavors don't get drowned out in this dish. That's because there are plenty of robust flavors to stand up to all the heat — freshly ground cumin, rich freshly grated Monterey Jack cheese, and poblano peppers charred over an open flame. It's all in the details on this one. Click here to see 6 Irresistible Lasagna Recipes.

This recipe was contributed by Kathleen Schaffer, Michelin-level chef and Creative Director of Schaffer LA.Dried Physalis are set to be renamed as a new superfood called Golden Berries, delicious little berries are related to the tomatillo. They are yellow in color with tan husks.The new superfood, Golden Berries contain tiny edible seeds packed with nutrients. Some of the Golden Berry's nutrient dense traits include: beta carotene, vitamin A, vitamin C, thiamin, niacin, linoleic acid, oleic acid, digestive enzymes, and antioxidants. It also has anti-inflammatory properties and a natural diuretic.The flavor of the berry is similar to tomatillos with a tropical perfume and a tangy finish. I love using dried Golden Berries in salads and desserts and I’ve created some savory recipes that are perfect for your summer entertaining.Below, I’ve included a recipe for our Golden Berry Salsa Amarillo. It’s the perfect accompaniment for grilled fish, chicken, carne asada tacos, or just by itself with some chips and a Margarita.

Roasted poblano peppers are stuffed with a well-seasoned ground beef mixture. It is then topped with a southwest tomato sauce and finished off with some melted cheese.