Sautéed Tomatillos and Grapes
May, 2007

Makes 1 cup / This easy-to-make relish is a sweet-tart complement to grains, tempeh, seared tofu, or veggie burgers.

1 1/2 tablespoons sesame oil
1 pound fresh tomatillos, shelled and cut into small wedges
1/2 cup halved red grapes (about 3 ounces)
1 1/2 tablespoons white miso
1/4 cup white grape juice
1 tablespoon apple cider vinegar
1 green onion or leek, white and light green parts, very thinly sliced (about 3 tablespoons)

1. Warm a skillet over medium heat. Add sesame oil and tomatillos; toss and cook for about 5 minutes. Add grapes and cook for about 15 minutes, turning once or twice.
2. In a small bowl, mix miso with juice and vinegar. Pour over tomatillo mixture. Simmer gently for about 5–10 minutes, reducing liquid if desired.
3. Add green onion or leek to the tomatillo mixture and cook just until their color is bright green.

PER SERVING (1/4 cup): 115 cal, 47% fat cal, 6g fat, 1g sat fat, 0mg chol, 2g protein, 15g carb, 3g fiber, 205mg sodium