One of my favorite farmers at the farmers market tells me to make green salsa from tomatillos, using cilantro and other fresh herbs.

A thought on cornbread. A few years ago, I was experiencing some lactose-intolerance and started keeping lactaid-free milk in the house. When it was time to make my contribution for Christmas, I made the cornbread with this milk. I make mention because lactaid-free milk is far sweeter than regular or skim milk. (I didn't realize this initially...) My nephews have raved about this recipe like I was some celebrated cook. Truth is this is a box recipe from Trader Joe's...but simply with sweeter milk than their moms use. Just a consideration...

Also, allow me to share a recipe that is a favorite for any holiday:

Caramel Brownies

German Choc. Cake mix
14 oz pkg caramels
1 can evaporated milk
1 stick butter (melted)
6 oz chocolate chips
1/2 c. pecans (crushed)

In mixing bowl, blend cake mix with 1/4 c. Evaporated Milk and 1/2 c. Butter (melted). In long lightly greased pyrex dish, spread a layer of the cake mix. Bake in a preheated 350 oven for 8-10 minutes, or until cake lightly bubbles. Meanwhile, mix remaining Evaporated Milk and 1/4 c. butter with unwrapped caramels over medium heat. Remove cake from oven, and immediately sprinkle chocolate chips over warm cake. Sprinkle caramel mixture overtop of this, and sprinkle pecans overtop of this mixture. Finally spread remaining cake mixture overtop of this. Bake at 350 for 15 minutes, approximately. Cool in refrigerator for a few hours. Cut into small pieces and serve. These are rich, and therefore, pieces need not be made very large. Enjoy!

Oh Adam...sounds nice!