I’m not fond of raw tomatillos, but once they are gently cooked – either roasted in a pan or boiled for a few minutes in water – and mixed with chilies, cilantro and lime, they transform into a bright and tangy sauce, fresh and cool for warm summer days.

I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”, coming across a recipe that I tried over seven years ago… and yes, it sounds like a bizarre combo.

The holiday season is a wonderful opportunity to connect with friends and family, and to celebrate and share the big and small events of the year. If you love entertaining, but wonder how to pull it off smoothly, download my latest digital booklet on Healthy Holiday Entertaining with how-to tips and recipes for five holiday cookies...