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Crew’s Mess: Wonderful Green Sauce

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Crew’s Mess: by Capt. John Wampler

This month’s recipe was to be a nice Pasta Fagiolini dish but I was stymied by the fact that the Winn-Dixie I was shopping at had absolutely no pasta on the shelves. 

Fortunately, the produce section was amply stocked, so I loaded up my trolley with ingredients for Plan B. 

This simple green sauce is highly versatile. It can be a dressing for a favorite salad or a sauce for chicken. And it’s just this thing for nights during quarantine with a bag of tortilla chips in front of the TV.

It’s totally by accident that I created a vegan dish. But, that’s a pretty happy accident.

INGREDIENTS:

  • 2 avocados
  • 2 tomatillos 
  • 2 c. packed parsley and cilantro leaves (combined)
  • 2 jalapeño, ribs and seeds removed
  • 2 cloves garlic
  • 2 tsp. salt
  • 2 limes, juiced 
  • ½ c. water
  • ½ c. olive oil
  • ½ c. macadamia nuts (a nice substitute is pistachios)

PREPARATION:

  • Pulse all ingredients – except nuts – in a food processor until incorporated.
  • Add nuts and pulse until mostly smooth (depends on what consistency you want).

Serve as a dip, spread or sauce — or add additional water or oil to thin the sauce for use as a dressing or marinade.  Enjoy, JW

UPDATE from the Author: Capt. John Wampler is a freelance captain with more than 200 trips along the U.S. East Coast. He typically delivers more than half a dozen yachts from South Florida to New England each spring. While he’s only done a few deliveries this spring, he expects the industry to rebound quickly when travel restrictions ease. “That fact that our marinas have started to support transient vessels and with diesel prices being lower than it has been in over a decade, I see a pretty swift rebound in the months ahead.”

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