Salsa Verde

Aside from an ice-cold refreshment, nothing goes better with Summer grilling than an array of fresh sauces and homemade condiments. It's true: a brushstroke of tangy barbecue sauce on ribs or a dollop of aioli on a burger adds a mouthfeel and an element of excitement to basic Summer staples like grilled meats and vegetables.

Italian salsa verde is, in my opinion, the most underrated of condiments. It's oft-overlooked in favor of its tomatillo-based Mexican counterpart, but the ingredients are entirely different. Think of this version as a more piquant, less garlicky rendition of chimichurri — a little drizzle colors any food with a brightness that's not unlike a ray of sunlight on a breezy Summer day.

Try this five-minute sauce for yourself, and you'll see that its great fresh-pulled mozzarella, just-picked heirloom tomatoes, grilled pattypan squash, charred steak, barbecued chicken — heck, probably your old leather boot. See for yourself when you read more.

Wings are a game day mainstay, but before you grab that bottle of Frank's RedHot, consider a version or two that journey beyond buffalo. This week, we tread the less-beaten path through wing-dom with a look at five recipes that shed new light on our favorite chicken part.

Today, our wings get a south of the border kick with tomatillo-based salsa verde. Taking a page from the popular Mexican dish chile verde, which tempers the bright tang of this tomato relative with smoky braised pork, I simmered the salsa in some chicken broth for some added flavor depth before thickening up the sauce. Serve the wings drizzled with the salsa verde, and for an over-the-top delight, topped with sour cream and crumbled cotija cheese.

Of course, don't shun the buffalo sauce entirely. For a spectacular game day spread, fry up a large batch of wings, serve them with a variety of sauces, and let your guests pick their favorites!

Keep reading for this finger food treat.

Normally I purchase salsa verde, the Mexican condiment that's made from tomatillos, but sometimes it's nice to make it from scratch. Like most salsa, it requires a food processor or blender for pureeing. This one gets its reddish-green color from the tomatillos, green chiles, and chipotle chilies in adobo. The ingredients are broiled in the oven before being blended, so the salsa has a nice depth of flavor. The chipotles give the salsa the perfect amount of heat. To learn how it's done, keep reading.

So you've made roast chicken and now have a bunch of leftovers. Instead of simply putting together chicken salad, why not use the extra meat to create an entirely new dinner? Follow this scrumptious enchilada recipe. It's from Tyler Florence, and over 422 people have enjoyed it (myself included!). It tosses shredded cooked chicken with a quick and flavorful roasted tomatillo chile salsa. Unlike some enchiladas which are super heavy, the chunky green sauce is light and slightly spicy. The resulting dish is satisfying, but not overly so. Learn the technique now.

Happy Friday! If you're looking to start your long weekend with a delicious and summery meal, I've got you covered. All you have to do is make these quick turkey burgers! The ground turkey is seasoned with store-bought salsa verde and the patties are topped with spicy pepper jack cheese. Combine mashed avocado, minced garlic, and mayonnaise, and you've got a simple but flavorful aioli. Sound delish? Get the recipe now.

If you don't have elaborate plans etched out for tonight, splurge on some lamb chops for a festive dinner that's elegant, yet easy and fast to prepare. Although this cut of lamb isn't cheap, it's a dish customarily consumed on Easter Sunday, and takes next to no time to cook at all. Serve the chops drizzled with a tarragon, mint, parsley, and caper-flecked salsa verde.

Add a side of asparagus, orzo pilaf, and you've got a complete Easter feast in less than 60 minutes. For the recipe, read more.

Tonight serve your loved ones a meal inspired by the classic steakhouse dinner of meat, potatoes, and wedge salad. The potatoes are roasted in the oven, while the ribeye steaks are seared on the grill. A quick but wildly flavorful salsa verde (a mixture of chives, capers, oregano, thyme, and garlic) coats the cooked and crispy potatoes. Serving the potatoes and steak on a bed of crunchy romaine lettuce makes this a balanced meal that's sure to be enjoyed by all.

Check out the recipe when you read more